Garlicky Cherry Tomato Pasta with White Beans by @minimalistbaker

≈ 25 min

4 servings

🧅

1 small

Shallot

🧄

4 cloves

Garlic

🌶️

1.3 ml

Red pepper flakes

🍅

300 g

Cherry tomatoes

🫘

430 cans

White beans

🥬

60 g

Kale

🫒

75 g

Kalamata olives

🧀

20 g

Vegan parmesan

🍝

Pasta

  1. Chop
    • shallot
    • garlic
    • kale

    Finely chop 1 small shallot and 4 garlic cloves. Remove tough kale stems and roughly chop 2 cups of kale.

  2. Cook
    • gluten-free pasta
    • salt

    Bring a pot of salted water to a boil. Cook 8 oz gluten-free pasta according to package directions until al dente.

  3. Drain
    • pasta cooking water
    • gluten-free pasta

    Reserve 1/2 cup pasta cooking water. Drain the cooked pasta in a colander.

  4. Heat
    • olive oil
    • shallot

    Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté the chopped shallot for 2 to 3 minutes until softened.

  5. Add
    • garlic
    • red pepper flakes

    Add the chopped garlic and 1/4 tsp red pepper flakes to the skillet. Stir for 30 to 60 seconds until fragrant.

  6. Add
    • cherry tomatoes
    • salt

    Add 2 cups cherry tomatoes and 1/2 tsp salt. Cook for 5 to 7 minutes, gently pressing some tomatoes until they burst.

  7. Stir
    • cannellini beans
    • kale

    Stir in the drained 15 oz can cannellini beans and chopped kale. Cook for 2 to 3 minutes until the kale wilts.

  8. Add
    • gluten-free pasta
    • pasta cooking water

    Add the cooked gluten-free pasta and 1/2 cup reserved pasta cooking water. Toss until the sauce coats the pasta.

  9. Fold
    • Kalamata olives
    • black pepper

    Fold in 1/2 cup Kalamata olives and season with 1/4 tsp black pepper. Cook for 1 minute to heat through.

  10. Divide
    • vegan parmesan
    • Pasta

    Divide the pasta among 3 bowls. Top each serving with vegan parmesan before serving warm.

Garlicky Cherry Tomato Pasta with White Beans by @minimalistbaker

≈ 25 min

4 servings

🧅

1 small

Shallot

🧄

4 cloves

Garlic

🌶️

1.3 ml

Red pepper flakes

🍅

300 g

Cherry tomatoes

🫘

430 cans

White beans

🥬

60 g

Kale

🫒

75 g

Kalamata olives

🧀

20 g

Vegan parmesan

🍝

Pasta

Preparation Steps

  1. Step 1/10

    Finely chop 1 small shallot and 4 garlic cloves. Remove tough kale stems and roughly chop 2 cups of kale.

    🧅shallot
    🧄garlic
    🥬kale
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Bring a pot of salted water to a boil. Cook 8 oz gluten-free pasta according to package directions until al dente.

    🌾gluten-free pasta
    🧂salt
    🥄wooden spoon

  3. Step 3/10

    Reserve 1/2 cup pasta cooking water. Drain the cooked pasta in a colander.

    🍝pasta cooking water
    🌾gluten-free pasta
    🧺colander
    🥄measuring cups

  4. Step 4/10

    Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté the chopped shallot for 2 to 3 minutes until softened.

    🫒olive oil
    🧅shallot
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/10

    Add the chopped garlic and 1/4 tsp red pepper flakes to the skillet. Stir for 30 to 60 seconds until fragrant.

    🧄garlic
    🌶️red pepper flakes
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/10

    Add 2 cups cherry tomatoes and 1/2 tsp salt. Cook for 5 to 7 minutes, gently pressing some tomatoes until they burst.

    🍅cherry tomatoes
    🧂salt
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  7. Step 7/10

    Stir in the drained 15 oz can cannellini beans and chopped kale. Cook for 2 to 3 minutes until the kale wilts.

    🫘cannellini beans
    🥬kale
    🥄wooden spoon

  8. Step 8/10

    Add the cooked gluten-free pasta and 1/2 cup reserved pasta cooking water. Toss until the sauce coats the pasta.

    🌾gluten-free pasta
    🍝pasta cooking water
    🥄wooden spoon

  9. Step 9/10

    Fold in 1/2 cup Kalamata olives and season with 1/4 tsp black pepper. Cook for 1 minute to heat through.

    🫒Kalamata olives
    ⚫black pepper
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  10. Step 10/10

    Divide the pasta among 3 bowls. Top each serving with vegan parmesan before serving warm.

    🧀vegan parmesan
    🥄measuring cups

Composition

Ingredients

Types

Vegetables, Seasonings, Leafy Greens, Olives, Plant-Based Dairy Alternative

Ingredients

Shallot, Garlic, Red pepper flakes, Cherry tomatoes, White beans, Kale, Kalamata olives, Vegan parmesan, Pasta

Notes

Cherry tomatoes (burst while cooking)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free

Calories

485 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 76g, Dietary fiber: 13g, Total fat: 14g, Saturated fat: 2g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 5.2mg, Potassium: 830mg, Sodium: 690mg

Vitamins

Vitamin A: 420mcg RAE, Vitamin C: 52mg, Vitamin K: 360mcg, Folate: 145mcg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, colander, wooden spoon, measuring cups, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Summer Dinner

Origin

Source

Platform

instagram

Original Creator

@minimalistbaker

Origin

Cuisine

Italian, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Tender, Juicy, Creamy, Chewy

Flavors

Garlicky, Savory, Tangy, Spicy, Briny, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Store in an airtight container,Cool before refrigerating,Reheat with a splash of water), freezer : 2 months (Store in a freezer-safe airtight container,Freeze without vegan parmesan when possible,Thaw overnight in the refrigerator)