Vegan White Bean, Kale and Sausage Pasta
A quick and delicious dinner! Vegan sausage, kale, and white bean pasta. Perfect for weeknight dinners.
Ingredients
- 4 tablespoons olive oil, divided
- 1 cup panko bread crumbs
- ½ teaspoons garlic powder
- 1 pound pasta, I used calamarata but orecchiette or shells would also work
- 4 Hot Italian or Italian vegan sausages, sliced*
- 10 ounces about 1 large bunch chopped kale leaves, stems removed
- 3 garlic cloves, minced
- ½ teaspoons red pepper flakes
- 1 lemon, zest and juice, divided
- 1 can navy beans, drained and rinsed
- 1 tablespoon vegan butter
Instructions
- Make the breadcrumbs. Mix together the panko, 2 tablespoons of olive oil and garlic powder together in a bowl. Microwave for 1 minute, stir, then microwave again for 20 seconds until golden brown. Set aside.
- Heat a large pot of salted water to a boil. Add the pastaand drain, reserving 1 cup of pasta water.
- While the water is boiling, make the sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook until just golden brown, then remove and set aside.
- Heat the remaining tablespoon of olive oil in the same skillet and add the kale. Cook until the kale starts to break down, then stir in the garlic, red pepper flakes, and lemon zest and toss again.
- Add the beans, cooked pasta and sausage and 1/2 cup of pasta water and toss together until well combined. Add in the butter and a teaspoon of lemon juice and toss together again. Taste, season with salt and pepper as desired.
- Remove from heat and top with the garlicky bread crumbs.
Notes
*I use Field Roast's Italian Sausage for this, but Beyond's Hot Italian or Italian sausage also works great, as does Impossible Sausage.
Nutrition
Serving: 1servingCalories: 813kcalCarbohydrates: 108gProtein: 36gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 750mgPotassium: 681mgFiber: 12gSugar: 5gVitamin A: 7294IUVitamin C: 81mgCalcium: 244mgIron: 23mg