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+ servings
If you love a creamy and comforting dinner, then this dish is for you. Casarecce pasta, roasted cauliflower, white beans and kale mixed in a super tasty dairy-free sauce.
Pasta with Cauliflower, White Beans, and Kale
Duration40 mins
Cook Time35 mins
Prep Time5 mins
Servings4 people

Ingredients

  • cauliflower small head chopped into bite size pieces
  • 1 cup white beans
  • 3 cups kale chopped into bite size pieces
  • 1 tsp avocado oil
  • 1/2 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 8 ounces pasta
Cream Sauce
  • 1 white onion chopped
  • 3 tbsp olive oil
  • 3 tbsp flour
  • 1 cup vegetable broth
  • 1 1/2 cups soy milk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Instructions

  • Preheat your oven to 415 degrees Fahrenheit (212 C). Evenly spread your cauliflower and white beans on a sheet pan. Drizzle with oil, chili powder, cumin powder, and garlic powder. Toss until the cauliflower and beans and covered with seasoning and bake for 35 minutes.
  • Meanwhile, cook your pasta according to the back of the package. Drain the water and set pasta aside.
  • Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the flour and stir to combine.
  • Pour in the milk, vegetable broth, salt, pepper, garlic powder, stirring frequently, and mix until it becomes a creamy sauce.
  • Take the cauliflower and white beans out of the oven. Add the fresh kale to the top of the pan and bake for an additional 5 minutes.
  • Combine the pasta, cauliflower, white beans, and kale to the pot with the alfredo sauce. Mix until well combined.
  • Taste the pasta and add additional seasoning (salt, pepper, or nutritional yeast) if needed.
  • Take pasta off the heat and divide into bowls.
  • Leftovers can be kept in the refrigerator in an airtight container for 3 days.
This recipe was republished with permission from It's All Good Vegan.
You can find the original recipe here.