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    Home » Vegan Recipes

    Garlicky White Beans & Greens Pasta

    Published: Mar 22, 2020 · Modified: Jan 28, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    Right now we're practicing self-distancing due to the coronavirus outbreak. Whilst it hasn't yet affected our food supplies (being a food blogger means I always have loads of ingredients!) it has made me think about what delicious yet easy pantry staple recipes you might want to eat. This Garlicky White Beans & Greens Pasta is the perfect combination of easy, uncomplicated and yet delicious!

    Beans and Greens pasta in a large pan this recipe

    This recipe was first posted back in January 2016, but as I'm delving into our cupboard for recipes, so I am delving into our archives to refresh them.

    You can easily use any pasta you might have to hand with this beans & greens recipe. Also, use whatever tinned beans you have. I used Butterbeans, but cannellini, kidney or pretty much any tinned bean would be nice. (Lentils would work too!). Use any leafy green you have too- Spinach, Kale or Spring Greens. You could also cut up broccoli into small florets or use sprouting broccoli.

    I quite bossily stipulated that you 'HAD' to use rosemary to make this dish back when I first wrote it, however, dried thyme or oregano or even sage would be also quite lovely, so don't let that put you off!

    Close up of the Greens and beans pasta

    Here's what I wrote about the Garlicky White Beans & Greens Pasta recipe back then:

    Sometimes after a long day, all you want is some speedy, comforting pasta. Something not too complicated, made with store cupboard ingredients and maybe a bit of green to perk it up. Something with a creamy texture but not heavy or gloopy and with plenty of flavour.

    This pasta delivers all of these wishes. The white beans & greens cook into a lush garlicky sauce whilst the pasta is cooking making this an easy after-work dinner. The last time I made this I used tinned butterbeans, but cannellini beans work equally as well here, the point is for the beans to soften and slightly disintegrate to form the pasta sauce. You could probably use chickpeas too, but the outcome won't be as creamy. If you're really organised, you could take this to another level with dried beans you've pre-prepared & cooked ahead. The point of this dish is speediness however so I'd only suggest this if you had already some pre-done.

    White beans and greens pasta in a bowl

    Don't be alarmed at the quantity of garlic stipulated in this recipe!

    Once it's softened & cooked in with the beans, it becomes quite sweet & mellow. I like making this with white wine, but if you don't have any to hand, add either a tablespoon of mirin (Japanese cooking wine) or a little extra water. The greens can be any number of varieties. Kale works well, as does a crinkly savoy cabbage. Cavolo Nero- the Italian kale would be really authentic here too, but you could probably also use some broccolini too.

    The one thing you can't not add in is the rosemary. It adds a fragrant green, slightly oily woodiness that is outstanding with the beans. I use fresh, but by all means use dried if that's all you have. You might need to add a little extra as the essential oils that make it so delicious will have been mostly lost in the drying process.

    This is delicious with a sprinkle of crunchy herby toasted breadcrumbs to offset the creamy texture. 

    If you loved this simple recipe, then you'll love our round up of over 35 Delicious Lazy Vegan Recipes, including pasta, dips and desserts!

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    White Beans and Greens pasta

    Garlicky White Beans & Greens Pasta

    Louise-Claire Cayzer
     This Garlicky White Beans & Greens Pasta is the perfect combination of easy, uncomplicated and yet delicious! It's really filling and got extra protein from the beans.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Italian, Vegan
    Servings 4
    Calories 476 kcal

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 250 g pasta (I like to use penne)
    • 1 tin white beans (rinsed)
    • 4-5 cloves garlic (finely chopped)
    • 1 small white onion or large banana shallot (finely diced)
    • ½ cup white wine (or 1 Tbs mirin & ⅓ cup water)
    • 1 teaspoon Marigold Stock Powder (or other vegetable stock/bouillion powder)
    • 200 g Half a small green cabbage chopped OR 1 big handful of kale OR other greens (chopped)
    • 2 tbs fresh rosemary (finely chopped: You can also used oregano, thyme or sage. Fresh or dried)
    • 2 Tbs olive oil
    • Salt & Pepper to taste

    Instructions

    • Put the pasta water on to boil.
    • Meanwhile in a skillet or large frying pan gently fry the garlic & onions.
    • Add in the beans, rosemary, wine (or mirin & water) plus the marigold stock powder & simmer for a few minutes, squishing the beans a bit with a fork to release a bit of their creamy starch.
    • Add the pasta to the pasta water.
    • Add the greens into the beans, mix around & clamp a lid of some type over the lot & let it all steam to wilt the greens.
    • Once the pasta is cooked al dente, reserve a little of the cooking water, then drain. Mix in with the beans & greens, adding a little of the reserved water if it looks a little dry.
    • Serve in bowls with crunchy, spicy, herby breadcrumbs

    Nutrition

    Calories: 476kcalCarbohydrates: 77gProtein: 19gFat: 9gSaturated Fat: 1gCholesterol: 1mgSodium: 158mgPotassium: 966mgFiber: 10gSugar: 6gVitamin A: 5024IUVitamin C: 63mgCalcium: 123mgIron: 4mg
    Keyword beans, greens, pasta, tinned food
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    1. louise says

      May 15, 2017 at 11:10 am

      It's such a versatile recipe.I make a version of it at least once a week. x

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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