The Flaming Vegan

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Mediterranean Greens With Pasta, Mushroom, and Vegan Ricotta Cheese
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Mediterranean Greens With Pasta, Mushroom, and Vegan Ricotta Cheese

Prep Time: 20 Minutes

Cook Time: 15 Minutes

I love Italian food and especially Italian greens. The puntarelle, radicchio, and escarole greens are grown locally in my area. At home I cook my Mediterranean Greens using Dinosaur kale, collards, and purple Red Russian varieties. In this recipe I have used Dinosaur kale, but any mixture of Mediterranean Greens can be substituted. I have also made this recipe combining the three greens. This is a wonderful Mediterranean dish and I hope you will try it at home sometime.


  • 2 Tablespoon extra virgin olive oil
  • ½ Cup onions, finely minced
  • 2 Pounds greens, center rib removed and washed but not dried
  • ¼ Cup raisins
  • ¼ Cup olives, finely chopped
  • 1 to 2 Tablespoon balsamic vinegar
  • Fresh ground black pepper
  • 1 Shallot, sliced thinly
  • 4 Tablespoons capers
  • ½ Pound wild mushroom, cleaned thoroughly and chopped
  • 1 Cup cooked garbanzo beans
  • 6 Fresh tomatoes, cut into ¼ inch pieces
  • 2 Cups fresh broccoli, clean, cut, and steamed
  • 1 Cup sunflower seeds
  • ½ Cup raw almonds
  • 2 Cups water
  • 3 Tablespoon lemon
  • 3 Tablespoon arrowroot
  • ½ Teaspoon sea salt
  • 1 Teaspoon agave
  • 1 Tablespoon olive oil 6 Cups Ziti pasta, cooked 


  1. Steam broccoli until tender, drain and set aside
  2. In a preheated frying pan, sauté mushroom with 1 Tablespoon extra virgin olive oil for 5 minutes or till well cooked. Set aside.
  3. Cook Ziti pasta according to directions on box, drain, rinse, and set aside
  4. Heat oil in a sauté pan over medium heat
  5. Add onions and shallot sauté for 3 to 4 minutes, until it turns translucent
  6. Add the greens and tomatoes sauté for 1 minute
  7. Add the raisins and cook until the greens turn bright green
  8. Stir in olives, broccoli, garbanzo beans and mushrooms, cook 1 minute
  9. Remove from heat and let cool for 3 minutes
  10. Add balsamic vinegar and extra virgin olive oil
  11. Adjust seasoning by adding more vinegar, oil, or pepper as necessary 

Prepare 1 Day Before:

  1. Bring 2 cups water to boil and blanch almonds for 1 minute
  2. Place almonds and water in blender and blend until very smooth
  3. Add lemon, arrowroot, sea salt, agave, and olive oil to blender
  4. Blend until smooth, 1 to 2 minutes
  5. Add blended ingredients to saucepan, cook over low heat, stir until it thickens
  6. Put in a bowl and refrigerate overnight, till set 


  1. Add pasta to a dinner size plate
  2. Top with cooked Mediterranean Greens
  3. Sprinkle with sunflower seeds and capers
  4. Break up the Ricotta cheese and sprinkle over top 

Makes 8 Servings

Healthy Snacks Delivered Monthly
  1. Ann
    Sounds delicious
  2. Granny Smith
    Granny Smith
    Amazing I know what I am cooking tonight for dinner
  3. Leo Vargus
    Yummy and I adore greens.
  4. Sarah Johnston
    Sarah Johnston
    How delicious sounding. I have to make this soon.
  5. Eve Sherrill York
    Eve Sherrill York
    This really sounds good. Love greens.
  6. Cheryl Thomas
    Cheryl Thomas
    This looks amazing


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