Lemon is shining like a beacon to flavor town in this quick and flavorful dish! Tangy and bursting with robust lemony goodness, this healthy Lemony Pasta with Greens and Beans is awesomely easy and perfect go-to for weeknight meals. Lemons plus greens equals a nutrient POW of wholesome yumminess. This delicious dish is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our Lemony Pasta with Greens and Beans. If you love lemons and pasta, then this nourishing dish is right up your alley. We totally gobbled it down. Dad was up out of his chair getting seconds before we even got our first bite.

Whip it up Wednesday

Who doesn’t love a great pasta, greens, and beans dish?  I know we certainly do, and this dish totally delivers! That chewy pasta, hearty cannellini beans, and tasty collards make for a perfect delicious and nutritious Whole Food Plant Based meal!

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe will take you right up to the wire on 20 minutes, a little longer if you don’t already have some Vegan Parmesan Cheese in the fridge.

Mmmm, cheese!

Speaking of which, we always have some of our Vegan Parmesan Cheese in our fridge.  It has a long refrigerator life and well, it just makes everything taste good!

Vegan Parmesan Cheese is not required for this recipe to taste amazing, but it certainly is a delightful pow of flavor on this pasta dish!

Greens and Beans

One of the best parts about this dish (other than its yumminess) is its versatility. Switch up the collard greens for what you have on hand. Kale and spinach are a great alternative. Additionally, we used cannellini beans, but chickpeas, kidney beans, or your favorite bean would be a great swap.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Looking for more delicious pasta dishes?

• Kale Chickpea Fideo
• Curry Broccoli and Pasta
• Creamy Toscana Gnocchi
• Tex-Mex Chili Mac
• Creamy Herb Mushroom
• Vegan Pizza Pasta Supreme

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

We hope you give this recipe a go!  If you try this tasty dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined Dutch oven, deep skillet, or similar large stock skillet or pot.
• Medium stock pot to cook the pasta.

Lemony Pasta with Greens and Beans

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 Minutes (+3 Minute Rest Time)
• Yield: 3-4 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

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Description

Lemon is shining like a beacon to flavor town in this quick and flavorful dish! Tangy and bursting with robust lemony goodness, this healthy Lemony Pasta with Greens and Beans is awesomely easy and perfect go-to for weeknight meals. Lemons plus greens equals a nutrient POW of wholesome yumminess. This delicious dish is sure to absolutely delight your taste buds, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free and no highly processed ingredients.

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Ingredients

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• 1 Tablespoon minced garlic
• ¼ cup lemon juice *
• ½ cup water (or broth)
• ¼ cup vegetable broth *
• 1 Tablespoon white miso *
• 3 Tablespoons nutritional yeast
• Pinch baking soda
• ½ cup hot pasta water
• 1 – 15.5 oz. can cannellini beans, drained and rinsed
• 3 to 4 cups collard greens, cut into strips
• 8 to 10 oz. ziti pasta (GF or pasta of choice) 

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)
• ¼ to ½ teaspoon crushed red pepper flakes 

Other Optional Ingredients:

• Vegan Parmesan Cheese
• Chopped parsley
• Red pepper flake

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Instructions

1. Fill a medium stock pot with water to boil the pasta. Once boiling put the pasta in the pot with a little sea salt.  Cook according to package directions, until al dente.
2. In the meantime, in a large ceramic/enamel lined Dutch oven/skillet (or similarly large stockpot) add the finely minced garlic and sauté over medium heat for one minute.
3. Add the lemon juice, vegetable broth, water, and miso then increase the heat to a boil, then immediately lower to a simmer. Add the baking soda, stirring constantly, then add the Spice/Herb ingredients and nutritional yeast, stir well.
4. Simmer for a few minutes, then add the collard greens, cannellini beans, and ½ cup of hot pasta water, simmer for a few minutes.
5. Once the pasta is al dente, drain (retain some extra hot pasta water as you could possibly need some later) and rinse the pasta with cold water (to stop the cooking process and to remove excess starch). Shake to remove any excess water, then add the pasta to the lemony sauce mixture, stir to combine, and simmer for a few minutes to marry the flavors. If you want more liquid, then add a couple tablespoons of the reserved hot pasta water, if needed. Remove from the stove allow to sit undisturbed for 3 to 4 minutes to allow the pasta to absorb the flavors.
6. Serve topped with Vegan Parmesan Cheese, some freshly chopped parsley and red pepper flakes.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Lemon Juice:  Freshly squeeze lemons works best; however, if none are available, bottled lemon juice will work as well.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  3 to 4

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.