Here’s a quick 30-minute vegan pasta recipe! This easy One Pan Pasta is made with juicy tomatoes, protein-packed white beans and fresh kale.
Made in partnership with my friends at Pompeian! (Originally posted September 28, 2017) 💛
One Pan Pasta with Kale, Tomatoes and White Beans
Many people may think that I eat an elaborate, beautifully-styled meal every breakfast, lunch and dinner. It’s a common misconception about food bloggers. But that couldn’t be further from the truth.
It’s technically my job to make my food look visually pleasing, but I’d be lying if I said that everything I eat is super complex and fancy. In reality, I prefer simple meals over meals with 25 ingredients in the recipe. Simple meals with simple whole foods and simple directions.
This One Pan Tomato and Kale Pasta fits the bill! Pasta —> ready in 10 minutes. One pan —> less dishes to clean. Throw in some veggies, beans and flavor boosters and you’ve got yourself a delicious, satisfying meal in under 3o minutes. It doesn’t get easier than that!
Ingredients for This Vegan One Pan Pasta
This white bean pasta recipe is representative of many meals that I make behind-the-scenes; I just cook some pasta, throw in whatever vegetables I have, add some protein and healthy fats, and season to my liking. Dinner in less than 30 minutes makes me a happy girl!
Instead of making a classic red sauce or vegan creamy pasta sauce, we’re mixing things up and adding balsamic to this one pan pasta recipe! Fun fact: Pompeian Organic Balsamic Vinegar is made from grapes grown organically in Modena, Italy! It doesn’t get more authentic than that. 🍇 I also love to use this balsamic in salads and for grilling (like in these tacos!). I found it at my local Target.
In addition to the vinegar, here’s everything else you’ll need to make this fresh one pan pasta:
- Pasta. Any kind works! Regular, whole wheat, gluten-free or legume-based!
- Tomatoes. I recommend using grape or cherry tomatoes for this recipe. They add the perfect, juicy pop of flavor.
- Kale. Curly or lacinato kale both work so use whatever you can find! When prepping your kale, make sure to remove the leaves from the stem. The stem is super tough and not so nice to eat.
- White beans. Cannellini beans, great northern beans, navy beans, or butter beans would all be delicious!
- Pompeian Organic Balsamic Vinegar. The vinegar gives this otherwise simple dish lots of rich, bold flavor.
- Seasonings. I’m using dried basil, oregano, thyme, salt and pepper. If you like a little bit of heat, you could also toss in some chili flakes.
- Parsley. I love to finish off this one pan pasta with a healthy handful of fresh chopped parsley to brighten things up.
How to Make This Easy One Pan Pasta
I’ve got a lot of easy weeknight recipes on the blog, but no lie I think this kale pasta may be one of my easiest dinner recipes. This one pan pasta comes together in under 30 minutes with minimal effort, and more importantly, minimal dishes. Because who wants to spend the evening cleaning up the kitchen after a long day? NOT ME.
Here’s how to make this one pan pasta recipe:
- Cook your pasta in a deep skillet or pot according to the directions on the package, then strain off the water once it’s al dente and set your strainer of pasta aside.
- Heat some oil in the same pot over medium-low heat and sautee your tomatoes and kale for about 10 minutes, or until the kale wilts and the tomatoes burst
- Add white beans, balsamic vinegar, and your seasonings and continue cooking for 1-2 minutes
- Add your pasta back to the pot, stir everything up, and serve with a big sprinkle of fresh parsley!
Now you’ve got dinner on the table in under a half an hour. You’re welcome 🙂
More Vegan Pasta Recipes
If you’re looking for more delicious vegan pasta recipes, I’ve got plenty of ideas for you! After you give this one pan pasta a try, check out some of these other favorites of mine!
- Vegan Chicken Broccoli Alfredo
- Vegan Sun Dried Tomato Pasta
- One Pan Mexican-Inspired Pasta Skillet
- Vegan Baked Ziti
- Vegan Lasagna
One Pan Pasta with Kale, Tomatoes and White Beans
Here’s a quick 30-minute vegan pasta recipe! This easy One Pan Pasta is made with juicy tomatoes, protein-packed white beans and fresh kale.
Ingredients
- 1 8-ounce box whole wheat pasta (or gluten-free, if desired)
- 1 pint grape or cherry tomatoes, halved
- 3 cups kale, chopped
- 1 15-ounce can white beans, drained and rinsed
- 1/4 cup Pompeian Organic Balsamic Vinegar
- 1 teaspoon dried basil
- 1 teaspoon ground oregano
- 1/2 teaspoon ground thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- In a large pot or skillet, cook pasta according to package directions. Drain.
- In the same pot, heat a little water or oil over medium-low heat. Add tomatoes and kale. Cook for 7-10 minutes, until the kale wilts and the tomatoes burst, stirring often.
- Add white beans, balsamic vinegar, basil, oregano, thyme, salt and pepper; stir to combine, cooking for 1-2 minutes.
- Add pasta to the pot; stir to combine. Serve with a garnish of fresh parsley!
Thanks to Pompeian for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
