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Pasta With White Beans & Kale

Pasta With White Beans & Kale

This recipe is a natural continuation from the Tuscan White Beans & Kale recipe. It simply is a lovely combination, the kale and white beans, and combined with some thick whole wheat fettuccine it all goes up a notch. I use already cooked beans here, making this dish super quick to throw together.

For this recipe, as is the case in the recipe for Tuscan White Beans & Kale, I recommend using the broad-leaved Tuscan or palm leaf kale for its softer texture. But you can of course use the more readily available curly kale as well.

alt="a close up of some white beans and kale pasta."

Pasta With White Beans & Kale

Dea Zoffmann
I recommend using Tuscan kale, also known as palm leaf kale, for this recipe but you can also use the regular curly kale if Tuscan kale is hard to find.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 2 people


  • 1 yellow onion diced
  • 6 garlic cloves thinly sliced
  • 1 teaspoon extra virgin olive oil or 1 tablespoon dry white wine
  • 1 14 oz/400 g can of white beans rinsed well
  • 1 cup vegetable stock
  • 1/2 teaspoon dried thyme
  • A pinch of dried chili flakes or more to taste
  • 1/4 cup nutritional yeast
  • 200 grams (7 oz.) Tuscan/palm leaf kale washed and roughly chopped
  • Salt and pepper to taste
  • Fettuccine or other pasta for two


  • In a saucepan, sauté the onion and garlic in a teaspoon of extra virgin olive oil (or a tablespoon of white wine if you prefer) for a minute or two.
  • Add the drained and rinsed beans, the stock, the thyme, the chili and the nutritional yeast.
  • Sauté for 8-10 minutes and then add the kale.
  • Mix it all together and keep sautéing for another 5 minutes or until the kale has wilted a bit but still retains its deep green color.
  • Cook the pasta in lightly salted water until done. Drain well and mix it with the sauce. Serve at once with extra chili flakes on the side, if you like.

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