Creamy Red Kidney Bean Pasta
Ingredients
- 2 cups pasta of choice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups cauliflower florets
- 1 can red kidney beans, drained and rinsed
- 3/4 cup plant based milk
- 2 tbsp tahini
- 1 tsp apple cider vinegar
- 1 1/2 tbsp gluten-free flour
- 1/2 tsp salt, or to taste
- Large handful de-stemmed and chopped kale
Preparation
Cook the pasta according to packaging instructions. Meanwhile, add the onion and the garlic to a non-stick frying pan with either a splash of water or coconut oil
Sauté for 2-3 minutes, until softened. T
Then, add the cauliflower florets and cook for a further 4-5 minutes, until softened
Then, add the kidney beans, plant based milk, tahini and apple cider vinegar
Bring to a light simmer, and then add the gluten-free flour and season to taste with salt
Stir to thicken and drain and rinse the pasta. Transfer the pasta to the frying pan together with the kale and continue to cook until the kale wilts.•
