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