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