Creamy One-Pot White Bean and Kale Pasta
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 200g Tortiglioni or pasta of choice
- 1 can white beans
- 600ml vegetable stock
- 1 can full fat coconut milk
- 3 tsp cornstarch
- 2 tbsp nutritional yeast
- 1 1/2 tbsp roasted garlic and sun-dried tomato seasoning
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 4 handfuls kale, roughly chopped
- 200g sun-dried tomatoes, sliced
- a generous pinch of salt and pepper to taste
Preparation
In a pot over medium heat, cook garlic and onions in extra virgin olive oil until onions are translucent and soft. Season.
Add vegetable stock and pasta.
In a bowl, whisk together coconut milk, cornstarch, nutritional yeast, seasoning, Dijon mustard, apple cider vinegar, salt and pepper.
Add the mixture to the pot and simmer until noodles are nearly cooked, about 8 minutes.
Stir in kale and cook for an additional couple of minutes. Adjust seasoning according to personal preference.
Stir in sun-dried tomatoes and serve hot.
