SERVES 2 | 30- 45 minute prep/cook
- 3 cloves of garlic
- 1 1/2 cups of chopped kale
- 1/8 cup of walnuts
- 1/8 cup of olive oil
- 2 cups of whole wheat penne (or similar) pasta
- 1/8 cup of vegan butter
- 1 can of white beans (about 2 cups)
- 1/2 cup of vegetable broth
- 1/2 tablespoon of soy milk
- 1/2 tablespoon of pasta water
Start by roasting 1 clove of garlic in the oven at 375 degrees for about 20 minutes. Add the garlic, chopped kale and walnuts to a blender. Blend until coarsely chopped. Then add 1/8 cup of olive oil and continue to blend until you get desired texture. Add salt and pepper to taste. Set aside.
WHITE BEAN PASTA
Cook pasta according to package. Strain and set aside.
Melt butter on medium low heat. Add 2 cloves of garlic and cook for about 3 minutes.
Drain and rise 1 can of white beans. Add beans, garlic/butter mixture, vegetable broth, soy milk and pasta water to the blender. Blend until completely smooth.
Pour white bean mixture into the pasta pot and add cooked pasta. Heat on low, stirring constantly, until heated through. -Add pepper to taste and divide kale pesto on top.