Anti Inflammatory Vegan Pasta with White Beans and Greens
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Learn more →Ingredients
4 servings
- 12 oz dry short pasta (such as orecchiette, rigatoni, or penne)
- 1 tsp salt, plus more for pasta water
- 3 tbsp olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- ½ cup vegetable broth
- 1 bunch lacinato kale (about 8 oz), stems removed, leaves roughly chopped
- 2 tbsp lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup nutritional yeast
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta in a colander and set aside.
- 2
While the pasta cooks, heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
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