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    Home > Vegan Italian Recipes > Vegan Pasta Recipes

    One-Pot Farfalle with Dandelion Greens

    Posted: May 11, 2017 ยท Updated: Sep 28, 2021

    Jump to Recipe Pin Recipe

    Wild dandelions, which grow plentifully in our regionย in the spring and summer, are the surprise ingredient in this One-Pot Farfalle with Dandelion Greens. Olives, walnuts, mushrooms, and white beans add layers of nutrition, texture, and flavor. Vegan and soy-free.
    One-Pot Farfalle with Dandelion Greens

    I have foraged in my backyard only rarely, and even then only for the occasional tomato that reseeded itself after aย mild winter. As a rule, I tend to leave allย berries andย mushrooms alone, as anyone should, unless you really know what you're looking for. But my verve to go looking for free vegetables whose goodness isย wilting away under my nose was rekindled this week by a fascinating book, Ugly Little Greens.

    One-Pot Farfalle with Dandelion Greens

    I want to say at the beginning that this is not a book review, nor is this a particularly vegan friendly book. But I found it fascinating not just because it offers some rather enlightening wisdom on wild greens, but also because author and chef Mia Wasilevich cooksย up plantsย that usually end up inย the yard waste bin -- greens like cattail, lamb's quarters, purslane, mallow, nettle, nasturtium and, of course, the ubiquitous dandelionย -- into exotic, gourmet recipes like Moroccan Mallow Bastilla, Forest Fritto Misto, and Chilled Lemon Nettle Panna Cotta.

    There is even a recipe for madeleines smothered elegantly in powdery yellow cattail pollen.

    Rightaway, Iย recognized at least a couple of backyard invaders: dandelion and lamb's quarters.

    One-Pot Farfalle with Dandelion GreensIn my yard that's still rather untended since we burst into spring, I have more than a few of both. And I've cooked with dandelions before-- I enjoy their pleasant bitterness especially in soups, like this one.

    So the first chance I had, I went into the backyard and pulled out handfuls of young dandelion leaves. Young, because I have found through past experience that the larger, more mature leaves tend to be rather bitter. I also found some greens from garlic cloves I had planted years ago and forgotten all about. And some sage, one of my favorite herbs and one that springs back each year effortlessly, unlike more temperamental herbs (I've never been able to get a rosemary plant to survive a winter, even with assurances from the nursery,ย and as a result I've gone through about half a dozen rosemary plants over the last decade. But that's another story).

    One-Pot Farfalle with Dandelion Greens

    There's something rather exciting about cooking with produce you've grown yourself, as any backyard vegetable gardener would attest, andย there's something very wild and very adventurous -- and therefore very exciting -- about picking and cooking with greens you did nothing to nurture. Once again, unless you know what you're doing, don't go picking wild greens or any other edible-looking plantsย -- many edible greens have lookalikes that can be toxic. There are foraging classes offered in many urban areas now, and if you think you have the makings of an enthusiast, it would be good idea to join one.

    For my One-Pot Farfalle with Dandelion Greens, I stuck with dandelions because I know they are quite safe. If you don't have a yard with at least a few of these intrepid invaders, you might consider buying the greens which, around here, are sold at Asian grocery stores.

    One very good reason to eat foraged greens is that most tend to be wildly nutritious. Dandelions, for instance, have blood purifying properties and prebiotic benefits -- in other words, they help the good bacteria in your gut thrive. They are packed with minerals and vitamins and could be useful in slowingย downย Alzheimer's.

    Just rememberย that before you yank your next dandelion out of the ground and toss it into the pile of yard waste.

    One-Pot Farfalle with Dandelion GreensI fell so in love with this recipe after creating it last week, I've made it twice since. It serves upย convenience and minimal clean-up with a side of adventure, so what's not to love? Little Jay, who was rather fascinated by my foraging, enjoyed the pasta once he'd wrapped his mind around the idea of eating a weed.

    The pasta goes into the pot with the veggies and all of it gets cooked up together into warm deliciousness. I use different veggies, and I addย a number of other ingredients I enjoy in my pasta to add layers of texture and flavor. This time I added mushrooms, but Jay's favorite was the one I made with new baby potatoes. Green beans would be lovely here. I also add some walnuts for crunch, salty Kalamata olives, and tangy lemon juice. All of these offset the slight bitterness of the dandelions rather beautifully.

    One Pot Pasta with Dandelion Greens and Mushrooms

    Vegan One-Pot Farfalle with Dandelion Greens

    Wild dandelions, which grow plentifully in the spring and summer, are the surprise ingredient in this One-Pot Farfalle with Dandelion Greens. Olives, walnuts, mushrooms, and white beans add layers of nutrition, texture, and flavor.
    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: Italian fusion, Pasta, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Pasta with dandelion greens
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Servings: 10 servings
    Calories: 382kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 12 oz farfalle
    • 1 tablespoon extra virgin olive oil
    • 8 cloves garlic
    • 20-25 leaves dandelion greens
    • 1 teaspoon red pepper flakes
    • A handful garlic greens (optional)
    • 1 tablespoon sage (minced)
    • 28 oz white beans (canned or cooked. Drain any liquid)
    • 1 cup walnuts (lightly toasted and chopped, optional)
    • 2 cups kalamata olives (chopped)
    • 16 oz button mushrooms (or cremini mushrooms, sliced)
    • 1 ยฝ cups vegetable stock
    • 3 cups water
    • Salt and ground black pepper to taste
    • Chopped parsley for garnish
    • Juice and zest of 2 limes
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    Instructions

    • Heat the oil in a saucepan large enough to hold the pasta and beans.
    • Add the garlic and when it sizzles and starts to turn color, add the dandelion greens and red pepper flakes. Stir to mix, cover, and let it cook about five minutes.
    • Add the mushrooms, sage and garlic greens  with some salt and ground black pepper to taste. Saute for a couple of minutes.
    • Add the dry bowtie pasta and mix well. Add the vegetable stock and water. Check salt and bring to a boil.
    • Cover the pot and let the pasta cook for 8-10 minutes. Give the pasta a stir a couple of times during cooking so it does not clump. Turn off the heat when the pasta's al dente. You will still have some liquid at the bottom of the pan, but the pasta will absorb this as it stands.
    • Stir in the walnuts, if using, olives, white beans, and parsley. Squeeze in the lime juice.
    • Check salt. Let the pasta stand at least five minutes before serving.

    Recipe notes

    -You can vary the vegetables used. Add green beans about five minutes into cooking the pasta, cover, and cook.
    -If using baby potatoes, it would be a good idea to microwave them separately and then add, to ensure they are thoroughly cooked. This will not be a strictly one-pot meal, but the potatoes are delicious here.
    -Halve some cherry tomatoes and mix them in at the very end, for a delightful presentation.

    Nutrition

    Calories: 382kcal | Carbohydrates: 51g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 579mg | Potassium: 752mg | Fiber: 8g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 4mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    One Pot Pasta with Dandelion Greens and Mushrooms

     

    Cook with greens:

    • Saag Chana (Chickpeas with greens)
    • Pasta with Greens and Beans
    • Vegan Moroccan Lentil Stew

     

    « Dal (Lentils) with Collard Greens
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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