This white bean and kale pasta is delicious and satisfying. A fresh tomato sauce is built with garlic, onions and sweet baby bell peppers, then hearty white beans and tender kale are added for plant-based protein and fiber. Finish with fresh basil, chili flakes and black pepper for brightness and a touch of heat. Ready in about 30 minutes, this easy weeknight dinner feels like a gourmet vegan meal you’ll happily put on repeat.
Is pasta healthy?
Pasta can be part of a balanced diet. Whole wheat or legume-based pastas generally offer more fiber and protein than refined white pasta, and there are many gluten-free varieties with improved nutrition. The key is how you build the dish: adding vegetables and beans boosts fiber and protein, helps you feel fuller with fewer calories and makes portion control easier. This white bean and kale pasta includes beans and greens so it’s more filling and nutritionally balanced than a plain pasta dish.
What makes pasta the best dinner food?
Pasta is a go-to dinner for many reasons. It’s widely liked, quick to prepare and extremely versatile—you can create a satisfying meal from what’s already in the pantry and fridge. It’s also cost-effective, stretching to feed several people on a modest budget, and its shelf-stable nature makes it a reliable staple. Experimenting with ingredients and flavors led to this white bean and kale combination; it’s simple, nutritious and pantry-friendly.
Ingredients for White Bean and Kale Pasta
All of these ingredients are commonly available year-round at most supermarkets:
- pasta of choice
- crushed tomatoes
- tomato paste
- garlic
- yellow onion
- kale
- white beans
- sweet baby bell peppers
- basil leaves
- turbinado sugar (or another sweetener)
- vegan butter
- salt, pepper and crushed red pepper to taste
How to Make White Bean and Kale Linguine
This dish comes together quickly by cooking the pasta while preparing the sauce. Toss them together at the end so the sauce clings to the pasta.
- Bring a large pot of salted water to a boil for the pasta.
- In a large, deep pan, sauté finely chopped onion and garlic in 1 tbsp olive oil until fragrant, about 3–5 minutes. Add chopped baby bell peppers and cook another 3 minutes until peppers are soft and onions begin to brown.
- Stir in crushed tomatoes, tomato paste and 1 cup water, then bring the sauce to a gentle boil.
- Add drained white beans, a pinch of salt and crushed red pepper if you like heat. Add a pinch of turbinado sugar to cut acidity if desired. Simmer about 5 minutes to meld flavors.
- Cook pasta according to package instructions. Drain and stir in 1 tbsp vegan butter to keep noodles from sticking; set aside until the final step.
- Just before serving, add finely chopped kale to the sauce so it wilts while retaining some texture. Add the cooked pasta and toss until the sauce coats the noodles evenly.
- Serve topped with fresh basil, freshly cracked black pepper and chili flakes.
More Delicious Vegan Pasta Recipes
- Beans and Broccoli Rabe Pasta
- Vegan Mushroom Stroganoff
- Creamy Autumn Fettuccine
White Bean and Kale Pasta
Pin Recipe
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
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Put a large pot of water on to boil on the back burner to time cooking.
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Sauté finely chopped onion and garlic in 1 tbsp olive oil until fragrant, about 3–5 minutes. Add chopped baby bell peppers and cook another 3 minutes until peppers soften and onions start to brown.
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Stir in crushed tomatoes, tomato paste and 1 cup water, then bring to a boil.
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Add drained white beans, a pinch of salt and crushed red pepper if desired. Add a pinch of turbinado sugar to balance acidity, then simmer 5 minutes.
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Cook pasta according to package directions. Drain and toss with 1 tbsp vegan butter to prevent sticking; set aside until combining with the sauce.
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Stir finely chopped kale into the simmering sauce so it wilts but keeps some texture. Add the cooked pasta and toss until the sauce clings to the noodles.
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Serve topped with chopped fresh basil, freshly cracked black pepper and chili flakes.
Nutrition