Creamy Beans, Greens, and Sausage Skillet | Turning $50 into 20 Meals
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Recipes in this Video
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Originating from Italy, pasta dishes like this one highlight the beauty of simple, fresh ingredients. Caramelized shallots add a rich sweetness that complements the earthiness of thyme, creating a comforting and elegant dish. Today, this recipe is enjoyed in various forms around the world, showcasing the versatility of pasta in both home kitchens and fine dining.
Ingredients
- ●pasta
- ●shallots
- ●fresh thyme
- ●olive oil
- ●garlic
- ●vegetable broth
- ●parmesan cheese
- ●black pepper
- ●salt
- ●lemon zest
- ●butter
- ●red pepper flakes
Instructions
- 1Cook pasta in salted boiling water until al dente; drain and reserve some pasta water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add sliced shallots and cook until caramelized, about 10-12 minutes, stirring occasionally.
- 4Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
- 5Pour in vegetable broth and bring to a simmer; reduce heat to low.
- 6Stir in fresh thyme and lemon zest; cook for 2-3 minutes to blend flavors.
- 7Add cooked pasta to the skillet; toss to combine with shallots and broth.
- 8If needed, add reserved pasta water to loosen the sauce.
- 9Stir in butter and grated parmesan cheese until melted and creamy.
- 10Season with salt and black pepper to taste; mix well.
- 11Serve hot, garnished with additional thyme and parmesan if desired.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast provides a cheesy flavor with fewer calories.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and can be used for sautéing.
Techniques
sautéingboiling
Equipment
large potskilletcolandermeasuring spoonsspatula
🌶️🌶️🌶️Lowmilkwheat
Also Known As
Shallot PastaThyme Pasta
Ingredients
- ●1 lb Italian sausage
- ●2 cups kale, chopped
- ●1 can (15 oz) cannellini beans, drained and rinsed
- ●1 cup vegetable broth
- ●1/2 cup heavy cream
- ●1 medium onion, diced
- ●3 cloves garlic, minced
- ●1 tsp dried oregano
- ●1/2 tsp red pepper flakes
- ●Salt and pepper to taste
- ●2 tbsp olive oil
Instructions
- 1In a large skillet, heat olive oil over medium heat.
- 2Add the diced onion and cook until translucent, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 4Add the Italian sausage to the skillet, breaking it apart with a spoon, and cook until browned, about 7-10 minutes.
- 5Once the sausage is cooked, add the chopped kale and cook until wilted, about 3-4 minutes.
- 6Stir in the cannellini beans, vegetable broth, heavy cream, oregano, and red pepper flakes.
- 7Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
- 8Season with salt and pepper to taste.
- 9Serve hot, garnished with additional red pepper flakes if desired.
Equipment
large skilletspatulameasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●12 oz pasta (e.g., spaghetti or fettuccine)
- ●4 tbsp olive oil
- ●6 shallots, thinly sliced
- ●4 cloves garlic, minced
- ●1 tsp fresh thyme leaves
- ●1/2 tsp red pepper flakes (optional)
- ●1/2 cup vegetable broth
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh thyme sprigs for garnish
Instructions
- 1In a large pot, heat the olive oil over medium heat.
- 2Add the sliced shallots and cook, stirring occasionally, until they are caramelized and golden brown, about 10-15 minutes.
- 3Add the minced garlic, fresh thyme, and red pepper flakes (if using) to the pot and cook for an additional 1-2 minutes until fragrant.
- 4Pour in the vegetable broth and bring to a simmer.
- 5Add the pasta to the pot and stir to combine. Cook according to package instructions until al dente, adding more broth or water if necessary to keep the pasta submerged.
- 6Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until well combined.
- 7Season with salt and black pepper to taste.
- 8Remove from heat and let it sit for a couple of minutes to thicken slightly.
- 9Serve hot, garnished with fresh thyme sprigs.
Equipment
Large potWooden spoonMeasuring cupsMeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 head cauliflower, chopped
- ●1 can (14 oz) diced tomatoes
- ●1 medium onion, chopped
- ●4 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 cup quinoa, rinsed
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 tsp smoked paprika
- ●1/2 tsp red pepper flakes (optional)
- ●Fresh basil for garnish
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2On a baking sheet, toss the chopped cauliflower with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until golden brown.
- 3In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Add the minced garlic and smoked paprika to the pot, cooking for an additional 1-2 minutes until fragrant.
- 5Stir in the diced tomatoes (with their juice) and vegetable broth. Bring to a simmer.
- 6Once the cauliflower is roasted, add it to the pot and simmer for another 10 minutes.
- 7While the soup simmers, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
- 8Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- 9Season the soup with red pepper flakes if desired, and adjust salt and pepper to taste.
- 10Serve the soup hot, topped with crispy quinoa and fresh basil.
Equipment
baking sheetlarge potimmersion blendersaucepanmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
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