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Lemony Pasta with Greens and Beans

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

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.


Ingredients

Scale
  • 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
  • 115.5 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:


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.

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.