Ingredients
Units
Scale
- 8 ounces whole wheat or chickpea pasta (short shapes work best)
- 1 tablespoon olive oil
- 1 small shallot, diced
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1 cup vegetable broth
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1/4 cup heavy cream
- 1 cup chopped and destemmed lacinato kale
- Optional: Freshly grated Parmesan cheese and/or red pepper flakes for topping
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente per package instructions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shallot and sun-dried tomatoes and cook until softened and fragrant, about 2–3 minutes.
- Stir in the garlic, tomato paste, oregano, rosemary, and salt. Cook for about 1 minute.
- Add the vegetable broth and cannellini beans and bring to a simmer. Simmer for about 4 minutes, until some of the liquid has evaporated.
- Reduce heat to low and stir in the kale and heavy cream. Stir until the kale is wilted, about 1–2 minutes.
- Add the drained pasta and toss to coat. Loosen with reserved pasta water as needed. Serve warm.
Notes
-
- Use oil-packed sun-dried tomatoes, not the dry-packed kind, for the best flavor.
-
- To make this vegan, swap the heavy cream for ¼ cup of full-fat coconut milk or a plant-based cream.
-
- Leftovers keep in the fridge for up to 4 days. Reheat with a splash of broth or water to loosen the sauce.