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- 8 oz pasta (penne or fusilli) - 1 can (15 oz) white beans (cannellini or great northern) - 2 cups kale, chopped - 1 medium onion, diced - 3 cloves garlic, minced - 3 cups vegetable broth - 1 cup coconut milk (or heavy cream) - 1 tablespoon olive oil - Optional: nutritional yeast, red pepper flakes For this dish, I love using penne or fusilli pasta. Both types hold the sauce well. White beans add protein and creaminess. I often choose cannellini beans for their smooth texture. Chopped kale brings color and nutrients. The onion and garlic create a tasty base. Cooking them in olive oil gives a rich flavor. Vegetable broth serves as the main liquid. It infuses the pasta with depth. To create that creamy texture, I use coconut milk. It adds a touch of sweetness without dairy. If you're looking for a cheesy taste, nutritional yeast works wonders. A sprinkle of red pepper flakes can spice things up. Start by heating one tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté it for about five minutes. You want the onion to become soft and translucent. Then, add three cloves of minced garlic and, if you like, half a teaspoon of red pepper flakes. Cook this mix for one more minute. The garlic will release a great smell. Next, mix in eight ounces of your pasta choice, three cups of vegetable broth, and one teaspoon of dried oregano. Stir everything well and bring it to a simmer. Cook the pasta according to the package instructions, which usually takes about eight to ten minutes. Stir it occasionally until it reaches the al dente stage. You want it cooked but still firm. Once the pasta is ready, stir in two cups of chopped kale and one can of drained white beans. Mix it well. The kale will wilt into the hot pasta, adding color and nutrition. Now, pour in one cup of coconut milk. This makes the dish creamy and rich. If you want a cheesy flavor, add a quarter cup of nutritional yeast at this stage. Lastly, season with salt and pepper to taste. Let it simmer for two to three more minutes until thickened. Your dish will look and smell amazing! To achieve perfectly cooked pasta, always check the package instructions. Pasta should be al dente, which means it should be firm but not hard. Stir the pasta occasionally to avoid sticking. For a creamier sauce, add coconut milk slowly. Stir it in well while the pasta is still hot. If you want an even richer taste, try using heavy cream instead of coconut milk. Adjust salt and pepper to your liking. You can also add optional spices like red pepper flakes for a little heat. Taste as you cook to find your perfect balance. Using fresh herbs can make a big difference. Chopped parsley or basil sprinkled on top adds color and freshness. They also enhance the flavor of the dish. Serve your creamy pasta in deep bowls. This keeps the sauce from spilling over. For garnish, add chopped fresh herbs and a sprinkle of red pepper flakes. This not only looks nice but adds extra flavor too. Enjoy your meal! {{image_2}} You can easily change the pasta type to fit your taste. Penne and fusilli work well, but any short pasta can do the trick. If you want to swap beans, feel free to use chickpeas or black beans. Both add great texture and flavor. When it comes to coconut milk, you can try heavy cream if you prefer a richer taste. Almond or cashew milk also works for a lighter option. Each choice can change the dish's flavor, giving you room to play. Want to make it heartier? Adding protein is a great idea. Cooked chicken, shrimp, or tofu fit perfectly in this dish. Just add them after the pasta cooks to warm through. You can also mix in extra veggies. Spinach, zucchini, or bell peppers add more color and nutrients. Simply stir them in with the kale for a healthy boost. If you love spice, add more red pepper flakes. Start with a little and taste as you go. This lets you control the heat. You can also switch up the herbs. Fresh basil or thyme can replace oregano for a new flavor. Experimenting with different herbs adds depth to your dish. Don't be afraid to try something new! To keep your creamy white bean kale pasta fresh, store it in an airtight container. This helps retain flavor and moisture. Place the container in the fridge. Your leftovers will stay good for up to three days. If you want to enjoy it later, consider freezing it. To freeze the dish, first let it cool completely. This step prevents ice crystals from forming. Scoop portions into freezer-safe containers, leaving space at the top. Seal them tightly and label with the date. You can freeze creamy white bean kale pasta for up to three months. When ready to eat, thaw overnight in the fridge. Reheat the pasta on the stove over low heat. Stir in a splash of vegetable broth or coconut milk. This helps keep it creamy. Avoid the microwave if you can. It often cooks pasta unevenly. Stir often to prevent overcooking. Aim to heat it just until warm, not boiling. To make this dish vegan, swap the heavy cream for coconut milk. Use a plant-based butter instead of olive oil if desired. Nutritional yeast can add a cheesy flavor without dairy. Always check labels on pasta to ensure no egg is included. Yes, you can make this dish gluten-free. Choose gluten-free pasta like brown rice or chickpea pasta. Adjust the cooking time as needed since gluten-free pasta may cook differently. This dish takes about 10 minutes to prep and 30 minutes to cook. In total, you can enjoy it in about 40 minutes. This makes it a quick and easy meal option on busy days. Pair this pasta with a simple green salad or garlic bread. A light white wine or sparkling water complements the meal well. For a tasty twist, serve with a side of roasted vegetables. This blog post outlines how to make creamy white bean kale pasta. It covers key ingredients and their roles, step-by-step instructions, and helpful tips. You can customize the dish with swaps or additions for flavor. Storing and reheating tips help keep leftovers fresh. Making this meal is easy and fun. Enjoy exploring the recipe variations and enjoy every bite! You’ll have a tasty dish that everyone can love.

Creamy White Bean Kale Pasta One Pot

Savor the deliciousness of this creamy white bean kale pasta made in just one pot! This easy recipe combines tender pasta, wholesome kale, and protein-packed white beans in a rich coconut milk sauce, making it a perfect weeknight dinner. In just 30 minutes, you can create a comforting meal that your family will love. Click to explore this recipe and bring a burst of flavors to your table!
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Ingredients
  

8 oz pasta (penne or fusilli work well)

1 can (15 oz) white beans, drained and rinsed (like cannellini or great northern)

2 cups kale, chopped (stems removed)

1 medium onion, diced

3 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk (or heavy cream for an option)

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/4 cup nutritional yeast (optional for a cheesy flavor)

Fresh parsley or basil for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

    Stir in the minced garlic and red pepper flakes (if using) and cook for an additional minute until fragrant.

      Add the pasta, vegetable broth, and oregano to the pot. Stir everything together and bring to a simmer.

        Cook the pasta according to package instructions, stirring occasionally, until al dente (approximately 8-10 minutes).

          Once the pasta is cooked, stir in the chopped kale and white beans. Mix well, allowing the kale to wilt into the hot pasta.

            Pour in the coconut milk and stir, allowing the mixture to become creamy. If using, add the nutritional yeast for an extra cheesy flavor.

              Season with salt and pepper to taste. Allow to simmer for an additional 2-3 minutes to thicken the sauce.

                Once creamy and heated through, remove from heat.

                  Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                    - Presentation Tips: Serve in deep bowls, garnished with chopped fresh parsley or basil, and a sprinkle of red pepper flakes for an extra pop of color and flavor.