Collective Cookbook

Adzuki Bean Pasta with Rosemary Garlic Butter
Vegan and Gluten-Free
1 Can Cannellini Beans
3 Portobello Mushroom Stems
1 1/2 lbs Tomatoes (Roma)
1 Tab Tomato Paste
6 Cloves of Garlic
3 Sprigs of Fresh Rosemary, Thyme, and Sage
3 or 4 Small Japanese Eggplants
3 Tab Earth Balance Spread
1 Tab White Wine
Red Pepper Slices, Fresh Thyme, or Parsley for Garnish
1 Pint Cherry Tomatoes
1/2 Cup Grated Vegan Cheese
1/2 Package Explore Cuisine Adzuki Bean Spaghetti
Salt and Pepper
(Note: Of course this recipe can be made with any pasta, real butter, and cheese but the pasta water from the Adzuki spaghetti has a unique flavor.)
To begin, cook the spaghetti for 6 minutes. Drain and save a quart of the cooking water. Sauté 4 cloves of garlic in a bit of oil, add the mushroom stems, 1/2 of the rosemary, sage, and thyme, and the reserved pasta water. Simmer for 20 minutes, then remove the stems and herbs. Meanwhile, score the ends of the tomatoes and place them in a glass bowl. Cover with hot water. When the skins are loose, drain the tomatoes. When cool peel away the skins, chop, and add them to the simmering pasta water. Add the tomato paste. (Note: when I open a can of tomato paste, I measure out 5-6 Tab on wax paper, freeze, store frozen for multiple recipes.) Simmer for 15 minutes, then add the drained Cannellini beans. Cook 15 -20 minutes more. Add salt and pepper to taste.
Cut the eggplant into bite-size slices, toss with some olive oil and garlic salt. Roast on a foil lined tray at 400 degrees until soft and lightly browned. Stirring occasionally.
At this point make a bit of garlic butter by melting the Earth Balance with the wine, 1 Tsp minced rosemary, and the remaining garlic. Pour over the drained pasta. Prepare each bowl with a handful of pasta, dress with the bean sauce. Garnish each serving with herbs, roasted eggplant, fresh cherry tomatoes, pepper strips, and grated cheese.