Arame Pasta Minestrone - alive magazine

Name: Arame Pasta Minestrone - alive magazine
Ingredients: 1/2 oz (about 1 1/2 cups/350 mL) arame; 2 tsp (10 mL) grapeseed oil or sunflower oil; 1 yellow onion, chopped; 1/2 tsp (2 mL) salt; 3 cups (750 mL) peeled and diced butternut squash; 2 cups (500 mL) sliced crimini or shiitake mushrooms; 3 garlic cloves, chopped; 2 Tbsp (30 mL) tomato paste, without salt added; 1 tsp (5 mL) ground coriander; 1/2 tsp (2 mL) red chili flakes; 1/4 tsp (1 mL) black pepper; 3/4 cup (180 mL) dry white wine; 4 cups (1 L) low-sodium vegetable broth; 14 oz (398 mL) can diced tomatoes, preferably fire-roasted; 6 oz (about 2 cups/500 mL) whole grain orecchiette, small shells, or other small pasta; 2 cups (500 mL) cooked or canned adzuki beans; 2 Tbsp (30 mL) red wine vinegar

www.alive.com

Arame is a dark brown Japanese sea veg sold as long, wiry strands that are rich in dietary fibre. Its mild flavour makes arame one of the most versatile…

View full recipe on www.alive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.alive.com.

Share this recipe:

Cooking tools:

Ingredients

1/2 oz (about 1 1/2 cups/350 mL) arame
2 tsp (10 mL) grapeseed oil or sunflower oil
1 yellow onion, chopped
1/2 tsp (2 mL) salt
3 cups (750 mL) peeled and diced butternut squash
2 cups (500 mL) sliced crimini or shiitake mushrooms
3 garlic cloves, chopped
2 Tbsp (30 mL) tomato paste, without salt added
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) red chili flakes
1/4 tsp (1 mL) black pepper
3/4 cup (180 mL) dry white wine
4 cups (1 L) low-sodium vegetable broth
14 oz (398 mL) can diced tomatoes, preferably fire-roasted
6 oz (about 2 cups/500 mL) whole grain orecchiette, small shells, or other small pasta
2 cups (500 mL) cooked or canned adzuki beans
2 Tbsp (30 mL) red wine vinegar