Pasta with Beans and Greens (plant-based, gluten-free)

5 from 6 votes

When I don’t know what to make for dinner, I usually throw together some kind of pasta dish, like this one with beans and greens.

Here we have a lovely garlicky tomato sauce with cannellini beans and chopped greens (kale is on today’s menu but chard or collard greens work too), topped with nooch.

Everyone goes back for seconds!

For today's inspiration, let's hear some wisdom from the poet Rumi:

“The wound is the place where the Light enters you.”

“What you seek is seeking you.”

“If you are irritated by every rub, how will your mirror be polished?”

“Be melting snow. Wash yourself of yourself.”

“Respond to every call that excites your spirit.”

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian, Vegan

Keyword comfort food, dairy-free, gluten-free, pasta, plant-based

Ingredients

2 Tbsp olive oil
3 cloves garlic, minced
1 28 oz can tomatoes, blended for smoothness
3-4 cups rinsed beans (cooked from dry or 2 cans)
1 bunch kale or other greens
1 pound gluten-free spaghetti, fettuccini, fusilli, or your favorite pasta
½ cup nutritional yeast or vegan parmesan
Oregano, basil, salt and pepper to taste

Directions

In a medium pan, heat the olive oil over medium high heat, then add the garlic, oregano, basil, salt and pepper. Cook for 2-3 minutes until the garlic starts to brown.
Add the tomato puree and cook on a low bubbly simmer for at least 10 minutes (longer if you have time).
Add the beans and greens and mix well, cook for 5 more minutes to wilt the greens.
Cook pasta according to package directions (I always put salt into the boiling water), and serve immediately, topped with sauce and grated vegan parmesan or nutritional yeast. Comforting and delicious!