A pot of pasta this comforting comes together in one skillet, starting with garlic and red pepper flakes bloomed in olive oil until golden and fragrant. Creamy cannellini beans get lightly mashed right in the pan, turning the vegetable broth into a silky, clingy sauce that coats every noodle. Ribbons of lacinato kale wilt down to tender, verdant strands, while a finishing hit of lemon juice, lemon zest, and nutritional yeast brings brightness and a savory, almost cheesy depth. Toss it all together with the pasta and a splash of starchy cooking water, and you get a bowl that's hearty, tangy, and deeply satisfying. Finished with parsley and a lemon wedge, it's a simple weeknight dinner that fits beautifully into a vegetarian kitchen.
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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.
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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