This delicous Beans and Greens pasta is one of those dishes that you can rely on for a quick mid-week pantry staples dinner. It's speedy, with the prep and sauce being made in the time it takes to boil the pasta. And it's packed with flavour too, in fact, this Garlicky White Beans & Greens Pasta is the perfect combination of easy, uncomplicated and yet delicious!
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.
I happen to have a repertoire of super speedy cupboard dinners, so if you're not quite feeling the Beans and Greens Pasta, why not try this easy White Bean and Tomato Stew? Or maybe my all time favourite Spicy Penne Arrabiatta?
- Pasta: You can easily use any pasta you might have to hand with this beans & greens recipe. I like to use a short pasta as it 'matches' the beans and chopped up greens so you get a bit of each on your fork. Choose gluten-free pasta if you like.
- White Beans: 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!).
- Greens: Use any leafy green you have - I used kale in the photos, however I have also made this with cavolo nero, cabbage, spinach, and spring greens. You could also cut up broccoli into small florets or use sprouting broccoli.
- Garlic: Use a lot of garlic, measure it with your heart!
- Onion: an onion or a large shallot lend a gentle flavour to the overall dish.
- White Wine: this adds a fragrant sweet tangyness that balances the garlic and greens. (see substitutions panel for alternative)
- Rosemary: I love to use rosemary in this dish, however you can also choose thyme or dried oregano instead.
- Boullion or stock powder: I like to add a little for an overall depth of flavour. Optional.
- Olive Oil: Good olive oil for cooking helps the overall flavour of the dish. (not your best drizzling kind though)
1.Put the pasta water on to boil. Meanwhile chop the onion and garlic.
2. Finely chop the rosemary
3. Strip any hard stems out from the kale or greens and roughly chop.
4. In a large pan, sautee the onion and garlic in some olive oil. Add the pasta to the pasta water and cook as per packet instructions.
5. Add the beans to the onions & garlic. Add rosemary, stock powder and wine and simmer. Smash the beans up a bit so they help to form a creamy sauce.
6. Add the greens to the beans and sautee to soften.
7. Finally, stir the drained pasta in with the beans and add salt and pepper to taste. Serve immediately.
TOP TIP!! Save a little pasta water and stir in with the beans. This helps emulsify the sauce helps it stick to the pasta.
🌶 Substitutions and Variations
One of the loveliest things about this easy beans and greens pasta recipe is how easy it is to customise!
- Gluten Free: Choose your favourite gluten free pasta. There is no other gluten in the rest of this recipe.
- Other Greens: Choose cavolo nero (dinosaur or black kale), spring greens, callaloo, cabbage or broccoli. Really any green leafy vegetable that you cook with can be used. - Some greens take less cooking than others, so if you choose something soft like spinach, just stir it in at the same time as the pasta.
- Spicy: Add chilli flakes or season with a spice mix such as baharat to mix up the flavours.
- Other beans: I like to make this recipe with butterbeans, but it is also delicious with cannellini beans, kidney beans or chickpeas.
- Without Alcohol: I use white wine in this recipe, but if you avoid alcohol, mix a little water with 1 Tablespoon of apple cider vinegar (ACV) and 1 teaspoon sugar for the same tangy/sweet effect that helps to balance the flavours in this recipe.
You'll need a good sharp knife for chopping, and a heavy based deep frying pan or skillet for the beans.(One day I'd like to be able to have this Le Crueset pan to use, but it the meantime I use a pan we picked up at a garage sale!). You will also need a deep saucepan to boil the pasta.
This recipe keeps for 4-5 days in an airtight container in the fridge. Eat it cold as is straight from the fridge, or reheat in a pan with a little water or in the microwave.
This recipe was first posted back in January 2016 (I KNOW!) and it's one that I turn to over and over, especially in winter months when you want something comforting and carby, but also uplifting and healthy.
This pasta is delicious with a sprinkle of crunchy pangritata breadcrumbs to offset the creamy texture.
If you loved this simple recipe, then you'll love this round up of over 35 Delicious Lazy Vegan Recipes, including pasta, dips and desserts!
Garlicky White Beans & Greens Pasta
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!!)
- 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
- 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