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This creamy pasta from new cookbook Jew-ish is made with pantry staples like canned beans, easy and quick (under 30 minutes!).
"Laziness just comes naturally to me. As much as I love pouring my heart and soul into a Shabbos feast, I equally adore pouring a bunch of random things in one pot and calling it a night. This one-pot pasta is inspired by one of my favorite Persian soups, ash-e reshteh, which is a vegetarian stunner of slow-cooked beans with turmeric-stained onions, linguine-like noodles, and chopped fresh herbs that slowly turn army green as they melt into the broth.
I first tried the soup at break-fast with another self-proclaimed lazy cook, who ladled out bowls from the slow cooker she now makes the dish in. In typical Jewish fashion, she apologized in advance for the soup not being as good as it usually is, though it was honestly magical. The starch from the beans and noodles added body to the broth, while the chopped greens added a freshness that cannot be matched. I feel warm and cozy just writing about it.
Not that it's a competition, but this extremely loose version of ash-e reshteh is even lazier, since I've taken the element of low-and-slow cooking out of the equation. Instead, this recipe combines all the main flavors and cooks them down into a luscious, creamy pasta that's ready in less than 30 minutes. It's the furthest thing from authentic (hence the generic name), but it's still my go-to for a hearty weeknight meal!" –Jake
Adapted from Jew-ish by Jake Cohen. Copyright © 2021 by Jake Cohen. Used with permission by Houghton Mifflin Harcourt. All rights reserved.
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1 teaspoon ground turmeric
- 16 ounces dried linguine
- One 15-ounce can chickpeas, drained and rinsed
- One 15-ounce can red kidney beans, drained and rinsed
- Kosher salt and freshly ground black pepper
- 5 ounces baby spinach
- ½ cup chopped fresh cilantro leaves and tender stems
- ½ cup chopped fresh mint
In a large high-sided skillet or braiser, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened and lightly caramelized, 8 to 10 minutes. Stir in the turmeric and cook until fragrant, about 1 minute.
Pour in 5½ cups water, then add the linguine, chickpeas, kidney beans, and a heavy pinch each of salt and pepper. Bring to a simmer and cook, stirring often, until the pasta is al dente and the liquid has reduced to a creamy sauce, about 15 minutes.
Stir in the spinach, cilantro, and mint and cook until wilted, about 2 minutes. Remove from the heat. Taste and adjust the seasoning with salt and pepper, then serve.