White Bean and Kale Linguine with Homemade Marinara and Basil
Ingredients
- 1 lb linguine
- 1 large can crushed tomatoes
- 2 tbsp tomato paste
- 3 cloves garlic
- 1/2 yellow onion
- 3 cups kale
- 1 can white beans
- 3 sweet baby bell peppers
- 6 basil leaves
- turbinado sugar
- 1 tbsp vegan butter
- salt, pepper and crushed red pepper to taste
Preparation
Put on water to boil on back burner first to time correctly
Sauté onion and garlic in a large, deep pan, chopped fine in 1 tbsp olive oil until very fragrant (3-5 mins) then add chopped baby bells and cook 3 more mins until peppers are soft and onions are browning
Add crushed tomato, tomato paste and 1 cup water and bring to a boil
Add drained beans, a pinch of salt and crushed red pepper if desired. Add 1 pinch turbinado sugar to cut acidity if desired and cook 5 minutes
Cook pasta according to box, add 1 tbsp vegan butter so pasta doesn’t stick together and reserve aside until last step
Add in kale chopped very small at the end to wilt but retain some integrity then add in the cooked pasta and mix well tossing until sauce clings to the pasta
Top pasta with fresh basil, black pepper and chili flakes
Tips
This linguine is packed with a flavor punch that will have you practically licking your plate. Plus it’s another great way to get in your greens and beans!
