July 8, 2014 28

Green Bean “Pasta” with Heirloom Cherry Tomato Marinara


I have some pretty exciting news to share with you guys and I’ve been keeping it under wraps for a little while now. But today, I’m ready to unveil it. And no, no I’m not pregnant. I find myself {constantly} saying that. I guess if you’re a married thirty-something, that’s the catch-phrase of life.

Anyways – so yeah I am going back to school!! In just a few short weeks I’ll be embarking on a brand new journey at Rouxbe {ROO – bee} Cooking School. On July 23 I’ll start their Plant-Based Professional Certification Course and I’m having a total pinch-me moment, because you wanna know something?

I’ve never taken one single professional cooking class in my life, but I’ve been cooking since I was able to hold a spoon and stand on a chair.

green-beans-and-marinara (1)


If you know nothing else about me, know this. Cooking soothes my soul, every inch of it. There’s no better feeling in the world than getting in my teeny tiny little urban kitchen, putting on some tunes and cookin’ the crap out of some vegetables.

Rouxbe’s Plant-based Professional Certificate Course is led by world-renowned plant-based chef educator, Chad Sarno aka the chef behind Kris Carr’s masterpiece Crazy Sexy Kitchen. Rouxbe’s progressive online learning platform is taking the culinary world by storm. Rouxbe is a professional cooking school captured in HD video and then broken down into weekly lessons + program assignments. To learn more on how Rouxbe works, click here.

And is here is what a few of my favorites are saying about Rouxbe:

“Rouxbe has created an exceptional culinary training tool that can reach aspiring chefs on a scale not previously thought possible.” – Marcus Samuelsson, award-winning author + chef

“Never in my four decades of culinary education have I seen a resource with Rouxbe’s potential to transform the way students learn.” – Richard Grausman, C-CAP Founder + James Beard Award Winner

“I am convinced that the Rouxbe Online Cooking School is the future of culinary education and training.” – David Garcelon, Director of Culinary at the Waldorf Astoria Hotel in NYC

Over the next few months I’ll be documenting my Rouxbe experience here on my blog and on my Instagram, Facebook + Twitter. Are you interested in going to cooking school with me? There are still seats available and you should totally reserve yours right now!!

Andddd it’s TOMATO SEASON!! Last week in my CSA I got the most beautiful heirloom cherry tomatoes and green beans. If this dish doesn’t freaking scream summer, then I don’t know what does. Introducing my favorite go-to summer meal,Green Bean “Pasta” with Heirloom Cherry Tomato Marinara. Your farmers’ markets should be loaded with all kinds of ripe tomatoes right now. If you can’t find heirloom varieties, no worries! Any fresh tomato with a thin skin will do {cherry + grape tomatoes work best}.

“Anyone can cook a hamburger, leave the vegetables to the professionals.” – Amanda Cohen


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Green Bean “Pasta” with Heirloom Cherry Tomato Marinara

Notes: this serves two hungry souls for dinner, or it’ll make four lovely side-dish portions. Cooking time, 20 minutes.


  • 1 quart heirloom cherry tomatoes, halved
  • 2 cups of green beans
  • 2 tablespoons of virgin olive oil
  • 2 -3  cloves of garlic, chopped
  • 1/2 large white onion, chopped
  • 1 tablespoon fresh oregano leaves
  • 1 giant handful of fresh basil leaves, ripped
  • 1/2 cup filtered water
  • a few pinches of sea salt
  • coarse ground pepper, to taste

In a large skillet heat the olive oil on low. Add in the garlic + onions and cook for about 3 minutes. Add in the cherry tomatoes + oregano with a pinch of sea salt and pepper. Cover and simmer on low for 15 minutes. Check in on the tomatoes and give them a stir occasionally.

While the tomatoes are simmering, prep your green beans. Snip the ends off and them cut the bean in half, lengthwise. The beans have a natural seem, it is easiest to run your knife along that.

After the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn heat up to medium, cover and cook for about 5 minutes, stirring once about half-way through. Your bean “pasta” will be al dente, feel free to cook a bit longer to reach your desired texture.

This post is in partnership with Rouxbe Cooking School; all opinions are my own.

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28 Responses to "Green Bean “Pasta” with Heirloom Cherry Tomato Marinara"

  1. Reply


    July 8, 2014 at 6:52 PM

    I’m squealing with excitement for you!! I’ve never taken cooking classes either and have been thinking about doing so for quite a while. Big congrats on venturing back to school – I’m sure it’ll be a blast! Your Green Bean “Pasta” looks amazing! So fresh and flavorful. I want to eat it allll up! :D

    • Reply


      July 9, 2014 at 8:56 AM

      You should totally do this!! I’ll let you know how it goes, thanks Julia XO

  2. Reply


    July 8, 2014 at 11:04 PM

    Congratulations, that is so exciting and I am so happy for you! BTW, I clicked on the links and they were not working. I love this string bean recipe and those summer tomatoes in that marinara will be perfect.

    • Reply


      July 9, 2014 at 8:57 AM

      Thanks Nik!! And – the llinks should be fixed now ;)

  3. Reply


    July 8, 2014 at 11:20 PM

    Oh I am so excited for you!!! I know you will have the best time and learn loads! :)

    And this pasta!! Lovin it!

    • Reply


      July 9, 2014 at 8:57 AM

      Eeek I can’t wait, thanks Tieghan!! XO

  4. Reply

    Gina @ So Let's Hang Out

    July 8, 2014 at 11:48 PM

    Congrats, Girlfriend! So happy for you. Also, I LOL-ed at the “No, I’m not pregnant” being the catchphrase of a 30 somethings life. SO true. XOXOX

    • Reply


      July 9, 2014 at 8:58 AM

      “No, no I am not pregnant.”

      “No, no I am not pregnant.”

      “No, no I am not pregnant.”

  5. Reply

    Nicola @ Eat Well NZ

    July 9, 2014 at 1:01 AM

    Yup these look so good. It’s always nice to find new ways to cook veges. Congrats on going back to school! I laughed about the not pregnant comment. I’m in my 30s and got married earlier this year and I feel like everything I say makes people think I’m pregnant – from being tired, from wanting chocolate!

    • Reply


      July 9, 2014 at 8:58 AM

      Haha – I know right ;)

      Thank you!! XO

  6. Reply

    Emily @the pig & quill

    July 9, 2014 at 1:23 AM

    LAYDEE, this is the picture of summer. Your photos are killin the game these days. Super hard. And damn everyone and their baby assumptions (or big assumptions about babies?). Seriously, maybe cooking is your baby (me too!) — and maybe that’s just how it’s gonna be UNTIL YOU ALL START MINDING YOUR OWN BUSINESS. Whoa.

    So, um, yeah. Love this one, and so many congrats!!

    • Reply


      July 9, 2014 at 8:58 AM

      LOL, thankkkkssss girlfriend!! XO

  7. Reply

    Kari @ Cooking with Toddlers

    July 9, 2014 at 9:54 AM

    This is my kind of dish! This looks so delicious, a perfect use for all the tomatoes we have around here!

  8. Reply

    Lauren @ Healthy Delicious

    July 9, 2014 at 12:34 PM

    I was actually looking into that class myself – can’t wait to hear your take on it!

    • Reply


      July 14, 2014 at 8:16 PM

      You should totally do it with me!!!

  9. Reply


    July 9, 2014 at 3:53 PM

    SO EXCITING, Sherrie!! You’re going to take it by storm, I just know it — I can’t wait for you to embark on this new adventure (and to be a fly on the virtual wall while you do!) Yay for next steps (and super yay for this delicious-looking green bean dish! It looks so good.)

    • Reply


      July 14, 2014 at 8:19 PM

      Thanks Cynthia, you’re the best!

      This will definitely be an adventure, whether I’m ready or not – looking forward to the next phase :))

  10. Reply

    Sarah | The Sugar Hit

    July 9, 2014 at 11:19 PM

    Oh man – cooking school would be amazing! Although if you’re already churning out ideas like these gorgeous beans, I’m not sure you need it! Also, hi! Just found your blog!

    • Reply


      July 14, 2014 at 8:21 PM

      Haha thanks Sarah ;)

      And welcome!!!

  11. Reply

    Thalia @ butter and brioche

    July 11, 2014 at 2:19 AM

    Who needs cooking school when you can cook the way you do! Glad I stumbled across your website.. Love this recipe and I definitely will be making it. Thanks for sharing!

    • Reply


      July 14, 2014 at 8:20 PM

      Awe thanks Thalia!! Learning, loving + cooking {{always}}.

      Stay well + thanks for reading,

  12. Reply


    July 14, 2014 at 1:12 PM

    wow, congrats Sherrie! You’re going to loooooove it. And this “pasta” looks amaze!

    • Reply


      July 14, 2014 at 8:22 PM

      Thanks so much Molly!!

      I KNOW I CAN’T WAIT :))

  13. Reply

    Pure Ella

    July 15, 2014 at 2:12 PM

    This is exciting girl!
    I mean darn, I really though you were pregnant! lol
    but cooking school sounds amazing and impressive! I would love to do it too…. but my hands are kind of full right now ;)
    This recipe looks So good I want to eat the whole pan right now ;)
    xo ella

    • Reply


      July 15, 2014 at 7:04 PM

      Hahaha, someday friend ;)


  14. Reply


    July 20, 2014 at 11:29 AM

    After years of gluten-free I was recently advised by my doctor to give up all flours, simple starches (yes, vegetables can be starches but I can still eat vegetables other than potatoes), any kind of cakey-floury goodness, EVEN GF. ugh. The medical reason isn’t important here but I want to say, Thanks! This gives me an easy and healthy way to have my “pasta dishes” and keep to my prescription. Many thanks.

    • Reply


      July 21, 2014 at 9:35 AM

      Lori –

      You are so welcome. Living with a restricted diet isn’t always fun, I will attest to that!! But, feeling good + living healthy is just the best trade-off. This bean ‘pasta’ certainly isn’t real pasta by any means, but it IS a super satisfying way to enjoy the earth’s summer bounty. Afterall food is our fuel and it is meant to heal + nourish us. Thank you so much for reading my blog and stopping by to leave me such a wonderful comment.

      Keep rockin’ + fighting the good fight,

  15. Reply

    Katherine B

    August 31, 2014 at 8:39 PM

    I made this recipe! I used a mix of cherry and roma tomatoes that I grew, because I didn’t have enough ripe cherries, and it worked out wonderfully! I didn’t add the 1/2 cup water because the sauce was watery already (maybe I have very juicy tomatoes?) BUT I did add a splash of white wine because I felt like it. Fab recipe. I served it with creamy millet, which helped absorb some of the extra liquid. I also ground up sesame seeds, nutritional yeast, herbs de provence, and salt and sprinkled that mix on top (it’s like a vegan parm.)

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.