Vegan Pasta with White Beans and Greens
Hearty, satisfying, and packed with real flavor, this plant-based pasta is the kind of weeknight dinner that makes you forget you're eating something genuinely good for you. Cannellini beans bring creamy protein and body to the dish, while lacinato kale wilts down into tender, silky ribbons that weave through every bite. The trick that makes the sauce so cling-worthy is mashing a portion of the beans right in the pan — it creates a naturally thick, velvety base without any dairy or cream. Nutritional yeast adds a savory, almost cheesy depth that ties everything together, and a hit of lemon juice and zest keeps the whole bowl bright and lively. Garlic and red pepper flakes bloomed in olive oil give the base a fragrant kick that builds from the very first step. It serves four generously, making it an easy choice for a family dinner or a week of satisfying leftovers. A squeeze of fresh lemon over the top before serving is a small move that makes a big difference.
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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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