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Cauliflower, White Beans and Kale Pasta - Good Old Vegan

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Cauliflower, White Beans and Kale Pasta

Pasta with Cauliflower, White Beans, and Kale 🥬 This comforting recipe is a must try! Made with casarecce pasta, roasted cauliflower, white beans, kale and mixed in a rich and flavorful dairy-free sauce.

It’s super simple, flavorful, and delicious. I can’t wait to see how you like it.

Cauliflower, White Beans and Kale Pasta

Made with casarecce pasta, roasted cauliflower, white beans, kale and mixed in a rich and flavorful dairy-free sauce.

Course Dinner

Cuisine American-Inspired, Italian-Inspired

Keyword Plant-Based Cauliflower Pasta, Vegan Cauliflower Beans Pasta

Total Time 30

Servings

Author Marissa

Ingredients

Cauliflower, White Beans & Kale

small head fresh cauliflower chopped into bite size pieces
1 cup white beans I used beans from a can
3 cups kale chopped into bite size pieces
1 tsp oil avocado
½ tsp chili powder
1 tsp cumin powder
1 tsp garlic powder

Pasta

8 ounces pasta I used casarecce pasta, substitute for gluten-free pasta

Cream Sauce

1 small white onion or yellow onion, chopped
3 Tbsp neutral oil I used olive oil
3 Tbsp all purpose flour substitute with gluten-free flour
1 cup vegetable broth
1 ½ cups unsweetened dairy-free milk I used soy
1 tsp salt
1/2 tsp pepper
½ 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.

Notes

Make it Your Own

Substitute the kale for fresh spinach. You will add the spinach to your pasta once you add the pasta. Do not roast the spinach.
Don’t have casarecce pasta? Use anytype of pasta that you have in your pantry instead.
This pasta makes for great leftovers. I just recommend adding vegetable broth to thin the sauce before reheating it.

Good Old Vegan

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