Name: Tomato Pasta with Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: One 28-ounce can whole peeled tomatoes (can sub with crushed tomatoes); 3 tablespoons extra virgin olive oil; 6 ounces shiitake mushrooms, stemmed and sliced; 1 medium yellow or red onion, diced; Fine sea salt and freshly ground black pepper; 3 medium garlic cloves, minced; 1 teaspoon dried oregano or Italian seasoning; 1/4 teaspoon chili flakes; One 15-ounce can white beans, drained and rinsed, or 1 1/2 cups home-cooked beans; About 6 kale leaves (1/2 standard bunch), stemmed and torn into bite-size pieces; 1 pound short pasta like cavatelli, orecchiette, shells, etc.; 2 tablespoons nutritional yeast; Parsley or basil, for serving (optional)

Description

This vegan pasta with beans and greens is a hearty and uncomplicated one-pot meal. Bookmark it for your weeknight rotation!

Ingredients

Scale

One 28-ounce can whole peeled tomatoes (can sub with crushed tomatoes)
3 tablespoons extra virgin olive oil
6 ounces shiitake mushrooms, stemmed and sliced
1 medium yellow or red onion, diced
Fine sea salt and freshly ground black pepper
3 medium garlic cloves, minced
1 teaspoon dried oregano or Italian seasoning
1/4 teaspoon chili flakes
One 15-ounce can white beans, drained and rinsed, or 1 1/2 cups home-cooked beans
About 6 kale leaves (1/2 standard bunch), stemmed and torn into bite-size pieces
1 pound short pasta like cavatelli, orecchiette, shells, etc.
2 tablespoons nutritional yeast
Parsley or basil, for serving (optional)

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Instructions

Empty the can of tomatoes into a bowl. Using your hands, tear them into roughly 1-inch chunks. Set aside.
Bring a large pot of water to a boil for the pasta.
Heat 3 tablespoons oil in a large high-sided skillet over medium-low heat. Add the mushrooms and onion with 1/4 teaspoon salt, and cook until the vegetables are starting to brown, 8 to 10 minutes. Then add 3 minced garlic cloves, 1 teaspoon oregano, 1/4 teaspoon chili flakes, and cook for 30 seconds more.
Add the rinsed beans, kale, and tomatoes. Cover tightly with a lid, bring to a simmer, and cook over low heat for about 10 minutes.
Meanwhile, generously salt the boiling water and cook the pasta according to package directions until just shy of al dente (still has a tiny bite in the center). Scoop out about 1 cup of the pasta water, then drain the pasta, and return it to the pot.
Immediately add the tomato mixture to the hot pasta, along with 2 tablespoons nutritional yeast, and 1/2 cup of the pasta water. Stir to combine and season to taste with salt and pepper, adding more water is a looser consistency is desired. Serve immediately.

Nutrition

Serving Size: 1/6 of the recipe
Calories: 430
Fat: 8.4 g
Carbohydrates: 76.5 g
Fiber: 8.6 g
Protein: 14.8 g