White Beans and Greens Pasta
Ingredients
- ½ lb pasta Use gluten free, if needed
- 2 tablespoon olive oil, divided
- ½ cup panko bread crumbs
- 2 large handfuls chopped spinach, kale, or other leafy green
- 2-3 garlic cloves, minced
- 15 oz canned beans, drained and rinsed I use cannellini.
- zest and juice of 1 lemon
- salt and pepper to taste
- red pepper flakes optional
Vegan Parm Topping: see note below
- 4 tablespoon hemp seeds
- 3-4 tbsp nutritional yeast
- ⅛ teaspoon garlic powder
- ¼ tsp dried oregano or italian seasoning
- ¼ - ½ tsp salt
Instructions
- Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring often. Season with salt and pepper. Once toasted transfer to a bowl and set aside.
- Wipe out skillet if needed and heat 1 tablespoon olive oil over medium heat. Add greens, garlic and beans. Sauté until greens wilt.
- Add pasta, lemon zest and juice and toss to incoporate. Add reserved pasta water, as needed to moisten pasta and heat through.
- Top with desired amount of toasted breadcrumbs and vegan parm and serve immediately.
Vegan Parm Topping:
- Combine all ingredients in a small bowl with a lid. Close the lid and shake well to thoroughly incorporate.
Notes
If you don't have hemp seeds on hand to make the vegan parm topping, you can also use cashews. You will need a food processor for this version. For more direction on that see here. There are also store bought options available.