Creamy Kale and White Bean Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, plant-powered pasta dish where tender kale and cannellini beans blend into a velvety sauce without cream. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs penne pasta, kale, cannellini beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil; cook penne according to package directions until al dente, reserving 1 cup pasta water before draining.
  2. Step 2: While pasta cooks, remove kale stems and finely chop leaves. Heat 2 tbsp olive oil in a large skillet over medium heat, add chopped garlic, and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add chopped kale to the skillet and cook for 4 minutes, stirring frequently, until wilted and bright green. Stir in rinsed beans, vegetable broth, nutritional yeast, and red pepper flakes, then simmer for 5 minutes until sauce thickens slightly.
  4. Step 4: Add drained penne to the skillet with 1/2 cup reserved pasta water, tossing until pasta is evenly coated and sauce clings to it. If too thick, add more pasta water 1 tbsp at a time until desired consistency is reached.

Frequently asked questions

How long does Creamy Kale and White Bean Pasta take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Kale and White Bean Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Creamy Kale and White Bean Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Kale and White Bean Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Kale and White Bean Pasta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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