Vegan Kale and Whole Wheat Rotini Pasta
This hearty dish features seasonal ingredients to fill you up without weighing you down. A delicious combination of whole wheat rotini, kale and beans provides fiber and protein, while the basil white wine vinaigrette packs a ton of flavor.
Vegan Kale and Whole Wheat Rotini Pasta
Total Time 30 minutes
Servings 8 Servings
Calories 310 kcal
Ingredients
- 8 oz. whole wheat rotini
- 2 cups/2 oz. chopped fresh kale ribs removed
- 1 can/15 oz. white beans such as kidney or cannellini, drained and rinsed
- 1/2 cup/2.5 oz. toasted pumpkin seeds
- 1/3 cup/2 oz. sliced sun-dried tomatoes in oil drained
Basil White Wine Vinaigrette:
- 1/4 cup white wine vinegar
- 1/4 cup finely chopped fresh basil
- 1 clove garlic minced
- 1/2 tsp. salt
- 1/3 cup olive oil
Instructions
-
Cook rotini according to package directions. Drain well.
-
Toss together hot rotini, kale, beans, pumpkin seeds and sun-dried tomatoes.
-
Basil White Wine Vinaigrette: In small bowl, combine vinegar, basil, garlic and salt. Drizzle in olive oil; blend well.
-
Drizzle vinaigrette over pasta; toss to combine.
-
Add 1/4 cup dried currants or cranberries if desired.
Recipe Notes
A SharethePasta.org original recipe.
