This one-pot pasta dish is both high in protein and vegan-friendly!
Ingredients
2 cup
Kale
(remove from stem and chop thin)
1/2 clove(s)
Garlic
1/2 cup
Cannellini beans, canned
(rinsed, drained)
114 gm
Green Lentil Rotini
(or other pasta alternative)
1/2 tsp
Italian herb seasoning, McCormick
1 dash
Black pepper
1/2 tsp
Balsamic vinegar
1 tbsp
Nutritional yeast
Instructions
Rinse the kale and slice into thin ribbons. Peel and mince the garlic. Drain and rinse the no-salt canned cannellini beans.
Cook pasta according to directions on the package. One minute before the pasta is cooked, add kale to the pasta water.
When pasta is cooked and the kale is wilted, drain and return to the pot. Add the beans, minced garlic, Italian seasoning blend, black pepper, and a drizzle of balsamic vinegar. Toss to combine and warm the beans.
Transfer to a bowl and sprinkle with the nutritional yeast.
