White Bean and Kale Vegan Pasta Recipe
This white bean and kale vegan pasta recipe relies almost solely on pantry ingredients, making it the perfect easy vegan weeknight staple that's sure to be a hit amongst your whole family!
Servings 4
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/3 cup sundried tomatoes oil packed, sliced
- 1/3 cup kalamata olives pitted and halved
- 1 can white beans 540 mL can, drained and rinsed
- 2 large handfuls kale chopped
- 454 grams pasta of choice
- 1/4 cup white wine can sub vegetable stock
- 1 cup reserved pasta water
- 4 tbsp nutritional yeast
- 1/2 lemon juiced
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/4 tsp chili flakes optional
Instructions
- Add water to a large pot with a lid over high heat. Wait for water to boil, then cook pasta as per package instructions, stopping when the pasta is a touch firmer than al dente, reserving 1 cup of the pasta water.
- Meanwhile, sauté onion and garlic in olive oil in a large pan over medium heat until onion is translucent.
- Add sundried tomatoes, olives, salt and pepper and sauté for another 3-4 minutes.
- Add white beans, kale, white wine, and about 1 tbsp of the oil from the sundried tomato. Sauté for 3-4 more minutes.
- Once the pasta is a touch firmer than al dente, add it to the pan with 1 cup of the reserved cooking water. Mix to combine.
- Add nutritional yeast, lemon juice, chili flakes and more salt or pepper if desired. Serve and enjoy!
