• Prep Time:
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  • Serves: 4-servings

Garlicky White Bean Pasta Faux-Fredo with Kale Pesto.

  • Recipe Submitted by on

Category: Healthy Recipes, Peppers, Beens, Pasta

 Ingredients List

  • ======== KALE PESTO===========
  • 3 cups kale (fresh with tough stems removed or frozen)
  • ¼ cup raw walnuts
  • 2 cloves of garlic
  • ½ cup extra-virgin olive oil
  • Coarse salt & black pepper to taste
  • =====PASTA ALFREDO================
  • ¼ cup vegan margarine
  • 4 cloves garlic, minced
  • 4 cups canned white beans, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 1 tablespoon unsweetened soy milk
  • Coarse salt and black pepper, to taste
  • 1 pound whole wheat penne pasta
  • Extra-virgin olive oil, for serving


===========KALE PESTO==========

1. Transfer the kale, walnuts and garlic to a food processor and pulse until coarsely chopped. With the motor running, add the olive oil in a steady stream and process to a coarse purée.

=======PASTA ALFREDO===========

1. Cook pasta according to package. Drain and keep warm, retaining one tablespoon pasta water.

2. In a large sauté pan over low heat, melt the margarine. Add the garlic and cook for 2 to 3 minutes, stirring frequently.

3. Transfer the margarine mixture to a blender or food processor, and add the white beans, vegetable broth, soy milk and pasta water. Blend until completely smooth.

4. Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Cook until the sauce is warm.

5. Add the sauce to the pasta, and mix until all the noodles are covered in sauce. Divide pasta among 4 bowls. Top each bowl with 2-3 tablespoons kale pesto and some olive oil.

6. NOTE: At first, it may seem like you have too much sauce for the pasta, but the noodles quickly soak up all that sauce. To reheat leftovers, I like to slowly warm the pasta on the stove and add ¼ cup broth to help loosen up the sauce.

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