There is always debate on the “healthiest’ diet and foods to eat, which is different for every person at different points in their life. There is one dietary concept that everyone could use, which is to eat more plant based foods. This is a delicious vegan pasta dish I have perfected in the past couple months with beans cooked from dry: http://www.vivianlaw.ca/cook-beans-from-dry-skip-the-cans/
tossed together with Tinkyada brown rice pasta shells, sautéed mushrooms, capers, pickled hot peppers, green beans (or whatever greens you have on hand) and parsley. Tinkyada is my brand of choice for brown rice pasta in terms of taste and texture. The capers and hot peppers add really nice flavour to the beans and mushrooms. The portions can easily be modified with about 1 cup of cooked white beans, 1/2 cup pasta and 1/4 pound of mushrooms per serving.
For 2 servings:
1.5-2 cups cooked white beans
1 clove garlic
1 shallot minced
2 tablespoons olive oil
1/2 pound mushrooms finely chopped (any of or mixed: cremini, portobello, white)
salt, pepper and thyme to taste
1 cup brown rice pasta shells, I prefer the taste and texture of Tinkyada
1 cup chopped greens of your choice
2 tablespoons capers
pickled hot pepper to taste (optional)
In a medium to large pot, bring salted water to a boil and cook brown rice pasta shells according to package instructions. Throw in green beans or whichever green you are using into the boiling pasta and water at the last minute of cooking and drain altogether.
Meanwhile, as the pasta is cooking, saute garlic, shallots and mushrooms in olive oil until mushrooms are browned and cooked through. Season with thyme during the cooking process. Finish with salt and pepper to taste.
In a another small pot, bring beans to a simmer (you can add a little water and reduce as the beans warm up), add a splash of olive oil and salt to taste.
In the medium to large pot, toss together white beans, mushrooms, pasta and greens, capers and hot peppers. Top with chopped parsley and enjoy!