Vegan pasta with kale and butter beans for lunch on Meatless Monday
As the temperature drops, it's smart to blend your leafy greens with something a little more substantial to stave off the cold. Butter beans and pasta are two good options -- you can use rice or quinoa if you're gluten-free, and cannelli or kidney beans are also good substitutes for butter beans. This recipe was adapted from Moosewood New Classics (which uses broccoli rabe instead of kale).
See also:
- Southwestern-style quinoa salad for a lunchtime protein punch on Meatless Monday
- White beans and kale with parsnips on Meatless Monday
- Mediterranean pasta salad for a lighter meal on Meatless Monday
You will need:
1 1/2 pounds kale
1-2 tablespoons olive oil
6-7 cloves garlic
1/2 teaspoon crushed red pepper flakes
1 15.5-ounce can butter beans (or substitute), drained
1 pound pasta, preferably curly or ruffled
1 cup chopped fresh tomatoes
Rawmesan or nutritional yeast flakes to taste (vegetarians can use sharp provolone or pecorino romano)
Put a large pot of salted water on to boil.
1. Rinse the kale thoroughly, remove the stems and tear into small pieces.
You will have a giant pile of kale -- don't worry, it'll cook down.
2. Peel the garlic cloves.
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