White Bean and Kale Pasta

🧂 Ingredients

• 1 lb pasta
• 22 oz crushed tomatoes

  can
• 2 tbsp tomato paste
• 3 cloves garlic

  chopped
• ½ yellow onion

  diced
• 3 cups kale

  stems removed, chopped
• 1 can white beans

  drained
• 3 sweet baby bell peppers

  chopped
• 6 basil leaves

  chopped
• 1 tbsp turbinado sugar
• 1 tbsp vegan butter
• 1 ea salt, pepper, crushed peppers to taste

Instructions

• 1 Put on water to boil on back burner first to time correctly.
• 2 Sauté onion and garlic in a large, deep pan, chopped fine in 1 tbsp olive oil
  until very fragrant (3-5 mins) then add chopped baby bells and cook 3 more mins
  until peppers are soft and onions are browning.
• 3 Add crushed tomato, tomato paste and 1 cup water and bring to a boil.
• 4 Add drained beans, a pinch of salt and crushed red pepper if desired. Add 1
  pinch turbinado sugar to cut acidity if desired and cook 5 minutes.
• 5 Cook pasta according to box, add 1 tbsp vegan butter so pasta doesn’t stick
  together and reserve aside until last step.
• 6 Add in kale chopped very small at the end to wilt but retain some integrity then
  add in the cooked pasta and mix well tossing until sauce clings to the pasta.
• 7 Top pasta with fresh basil, black pepper and chili flakes.

Nutrition Info