If you’re looking for a cozy pasta recipe that’s packed with veggies and protein, this Kale and White Bean Pasta with Parmesan is for you. This easy vegetarian dinner is simple, packed with flavor, and great for a last-minute weeknight dinner made with pantry staples. Enjoy with a side salad or garlic bread.
It’s been cold and rainy here today, and I’ve been craving a big bowl of cozy pasta. This Kale and White Bean Pasta with Parmesan is not only cozy but it’s also loaded with veggies and protein, making it a super satisfying meal.
This recipe is inspired by a similar recipe that I make often. MycGarlicky Kale with White Beans and Lemon always gets great reviews, so I thought it would be fun to turn it into a pasta dish. I added some parmesan cheese to the pasta and a buttery, crispy garnish on top. It’s perfect for those colder autumn evenings!
Kale and White Bean Parmesan Pasta Recipe Ingredients
- Pasta – I recommend a smaller, bite-sized pasta for this recipe because it’s easier to eat and the other ingredients are also on the smaller side. You can use spaghetti noodles if you prefer.
- Kale – I used curly kale in this recipe, but Dino kale works great, too. If you don’t like kale, spinach or another green can be substituted.
- White Beans – I used one can of Great Northern beans. Cannelini beans or chickpeas also work.
- Onion & Garlic – Onion and garlic are aromatic and add lots of flavor to this recipe without taking over too much. You can add as much garlic as you like, and if you don’t like cooking with fresh garlic, garlic powder can be used instead.
- Lemon – Fresh lemon juice brightens up the recipe and goes well with kale. I like to add some lemon juice in while the kale and beans are cooking, as well as a big squeeze of lemon juice just before serving.
- Parmesan Cheese – I used grated parmesan cheese, the kind you would put on your pizza, for this recipe. You can use fresh parmesan if you like, or a vegan parmesan substitute.
- Crispy Topping – The crispy topping uses butter, panko, walnuts, fresh herbs, and a little salt. It’s optional, but I love the crunchiness it adds to this cozy pasta dish!
How To Make This Easy Kale and White Bean Pasta with Parmesan Recipe
- Fill a large pot with water and place over high heat with the lid on. Once water comes to a boil, add a big pinch of salt and the pasta. Cook according to package directions, drain pasta and add it back to the pot.
- While the pasta is cooking, prepare the kale and white beans. Remove the stems from the kale leaves, wash thoroughly, and pat dry. Heat a large pan over medium heat and add the olive oil and diced onions. Allow onions to cook for 2-3 minutes, until softened.
- Next, add the kale, garlic, salt and pepper. Mix everything together and cook until kale has wilted and garlic is cooked through, about 3-5 minutes. Add in the white beans and lemon juice and cook for another 2-3 minutes, until everything is heated through.
- Add the kale and white beans to the cooked pasta, then add the parmesan cheese. I also like to add in about 1 Tablespoon of olive oil and some red pepper flakes. Mix everything together well and season with salt to taste. It may seem strange to some, but I like adding in a little tamari or soy sauce instead of salt because it adds a salty flavor while also helping to make a sauce for the pasta.
- Make the crispy garnish. Heat a large pan over medium heat and add 1 tablespoon butter, 3/4 cup chopped walnuts, 1/2 cup panko breadcrumbs, pinch of salt and about 1 teaspoon dried or fresh thyme leaves. Mix everything together and cook for just a couple of minutes until the panko and walnuts are toasted and browned. Keep a close eye on it and stir it frequently.
- Add the pasta to serving bowls and top each portion with some crispy garnish and a squeeze of fresh lemon juice. Enjoy!
Kale and White Bean Pasta with Parmesan Frequently Asked Questions
- Is this recipe vegan? I used regular parmesan cheese, but you can easily sub in vegan parmesan or nutritional yeast.
- Can this pasta recipe be made gluten-free? Yes, just use gluten-free pasta and gluten-free panko (if making the crispy topping).
- What kind of kale is best? I used curly kale, but Dino kale also works well.
- What kind of pasta should be used? I recommend any smaller, bite-sized pasta for this recipe. Spaghetti noodles also work, if that’s your preference.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftovers should last about 4-5 days.
- How should this pasta be reheated? Warm it in the microwave or a skillet on the stovetop with oil or butter.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Cozy Vegetarian Pasta Recipes?
Crispy Sausage Pesto Pasta with Veggies
Creamy Golden Squash Pasta with Parmesan
Herby Lemon Jalapeno Pasta with Crispy Chickpeas
Garlic Parmesan Pasta with Roasted Broccoli
Spicy Baked Pasta with Vegetarian Meatballs
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Kale and White Bean Pasta with Parmesan
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
If you’re looking for a cozy pasta recipe that’s packed with veggies and protein, this Kale and White Bean Pasta with Parmesan is for you! This easy vegetarian dinner may look simple, but it’s packed with flavor and great for a last minute weeknight dinner made with pantry staples. Enjoy with a side salad or garlic bread.
Ingredients
- 1 lb pasta, bite size works great for this recipe
- 1 bunch curly kale, about 4–5 cups
- 2 tablespoons olive oil, divided
- 1/2 yellow onion, diced
- 2–3 cloves garlic, minced
- 1 (15 oz) can white beans, drained and rinsed
- Juice of 1 lemon, plus more for serving if desired
- 3/4 cup grated parmesan cheese, like the kind you put on pizza
- Salt and pepper, to taste
- Red pepper flakes, to taste
Crispy Topping
- 1 tablespoon butter
- 1 cup chopped walnuts
- 1/2 cup panko breadcrumbs
- 1 teaspoon fresh thyme leaves (optional)
- Pinch of salt
Instructions
- Fill a large pot with water and place over high heat with the lid on. Once water comes to a boil, add in a big pinch of salt and the pasta. Cook according to package directions, drain pasta and add it back to the pot.
- While pasta is cooking, prepare the kale and white beans. Remove the stems from the kale leaves, wash thoroughly and pat dry. Heat a large pan over medium heat and add in 1 tablespoon olive oil and diced onions. Allow onions to cook for 2-3 minutes, until softened.
- Next, add in the kale, garlic, salt and pepper. Mix everything together and cook until kale has wilted and garlic is cooked through, about 3-5 minutes. Add in the white beans and lemon juice and cook for another 2-3 minutes, until everything is heated through.
- Add the kale and white beans to the cooked pasta and then add in the parmesan cheese. I also like to add in about 1 tablespoon olive oil and some red pepper flakes. Mix everything together well and season with salt, to taste. It may seem strange to some, but I like adding in a little tamari, or soy sauce, instead of salt sometimes because it adds a salty flavor while also helping to make a sauce for the pasta.
- Make the crispy garnish. Heat a large pan over medium heat and add 1 tablespoon butter, 3/4 cup chopped walnuts, 1/2 cup panko breadcrumbs, pinch of salt and about 1 teaspoon dried or fresh thyme leaves. Mix everything together and cook for just a couple of minutes, until the panko and walnuts are toasted and browned. You will want to keep a close eye on it and stir frequently.
- Add the pasta to serving bowls and top each portion with some of the crispy garnish and a squeeze of fresh lemon juice. Enjoy!
Notes
I like to use tamari or soy sauce in place of salt in some pasta recipes because it adds a salty flavor while also adding liquid to help make a sauce. I usually add a little extra regular salt as well.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Vegetarian
- Method: Stove top
- Cuisine: American
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