I saw these beautiful purple beans in the farmer’s market yesterday, and was inspired to adapt my summer Roasted Eggplant Tortellini Salad into a fall version. Roasted beans are tossed with other fall goodies—toasted pumpkin seeds and dried cranberries—and dressed with a maple syrup-mustard vinaigrette. It’s a super easy take-along to a party or for a weeknight main or side.
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Time: About 25 minutes active; Less than an hour total
1 lb green or purple beans, rinsed with ends trimmed
1 large red onion, chopped coarsely
3 tablespoons extra virgin olive oil, divided
1 tablespoon fresh rosemary, chopped
1 teaspoon black pepper
1/2 teaspoon salt
2 8-9 oz packages tortellini (vegan, if you choose a non-cheese version)
3/4 cup fresh parsley, chopped
1/2 cup dried cranberries
1/4 cup toasted pumpkin seeds
2 tablespoons real maple syrup
2 tablespoons dijon mustard
1 tablespoons balsamic vinegar
2 garlic cloves, minced
1. Preheat oven to 425 degrees.
2. Toss together beans, onion, 1 tablespoon extra virgin olive oil, rosemary, salt and pepper in a large bowl. Roast for 15 minutes, remove and let cool.
3. Meanwhile heat a large pot of water. When it comes to a boil, add tortellini and cook to al dente—4 minutes. Drain, rinse with cold water and let cool.
4. In a large bowl, toss together parsley, cranberries, seeds, syrup, mustard, vinegar, garlic and remaining 2 tablespoons extra virgin olive oil.
5. Add beans and pasta, and toss until combined. You can eat immediately, but it’s better the next day.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.