Creamy Kale and White Bean Pasta
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, packed kale, (15 oz), rinsed 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.
Ingredients
- 12 oz penne pasta
- 2 cups packed kale
- 1 can (15 oz), rinsed cannellini beans
- 4 cloves garlic
- 3 tbsp olive oil
- 1 cup vegetable broth
- 2 tbsp nutritional yeast
- 1/4 tsp red pepper flakes
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
