Linguini with Greens & Potatoes
Submitted by Broome
Vegan linguine with new potatoes, wilted greens, green beans, and roma tomatoes in a garlicky vegetable stock sauce with red pepper flakes. Light, hearty, no oil needed.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
60 minThis is Italian peasant cooking at its best: pasta, potatoes, and greens in the same bowl, and it works beautifully. The starchy potatoes break down slightly when tossed with the hot linguine, creating a creamy coating without any cream or oil in sight.
Cooking the onions in vegetable stock instead of oil keeps this completely plant-based while still building flavor. The garlic and red pepper flakes bloom in that hot stock, and the Roma tomatoes release their juices to form a light, brothy sauce that clings to the pasta.
Mixed salad greens wilt quickly in the hot pan, so they go in right at the end with the potatoes and green beans. You want them just softened, not cooked down to mush. That slight bitterness from the greens balances the starchy sweetness of the potatoes.
Pro Tips
- Cook the new potatoes until just firm-tender. Overcooked potatoes will dissolve completely when tossed with the pasta, turning everything gluey.
- Reserve a cup of pasta cooking water before draining. A splash loosens the sauce if it tightens up during tossing.
- Don’t skimp on the red pepper flakes. This dish relies on their heat to keep things interesting since there’s no fat to carry flavor.
- Use hearty greens like escarole or Swiss chard if you want more structure than mixed salad greens provide.
Variations
- Add a can of rinsed white cannellini beans for extra protein and creaminess.
- Toss in a handful of oil-cured black olives with the tomatoes for a briny kick.
- Finish with a drizzle of good olive oil and shaved Parmesan if you’re not keeping it vegan.
Ingredients
Directions
Cook potatoes until firm-tender (bake, steam or microwave).
When cool enough to handle, cut potatoes into 1-inch chunks.
Cook green beans in vegetable stock and refresh in cold water.
Cook pasta.
Heat ½ cup stock in sauté pan; add onions and cook covered until tender.
Add garlic and red pepper flakes and cook 2 minutes.
Add tomatoes and tomato liquid, potatoes, greens and green beans and cook until greens are wilted and potatoes are heated through.
Season with salt and pepper.
Toss cooked pasta with warm sauce.
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