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Vegan Kale and Whole Wheat Rotini Pasta
Total Time
30
minutes
Servings
8
Servings
Calories
310
kcal
Ingredients
8
oz.
whole wheat rotini
2
cups/2 oz. chopped fresh kale
ribs removed
1
can/15 oz. white beans
such as kidney or cannellini, drained and rinsed
1/2
cup/2.5 oz. toasted pumpkin seeds
1/3
cup/2 oz. sliced sun-dried tomatoes in oil
drained
Basil White Wine Vinaigrette:
1/4
cup
white wine vinegar
1/4
cup
finely chopped fresh basil
1
clove
garlic
minced
1/2
tsp.
salt
1/3
cup
olive oil
Instructions
Cook rotini according to package directions. Drain well.
Toss together hot rotini, kale, beans, pumpkin seeds and sun-dried tomatoes.
Basil White Wine Vinaigrette: In small bowl, combine vinegar, basil, garlic and salt. Drizzle in olive oil; blend well.
Drizzle vinaigrette over pasta; toss to combine.
Add 1/4 cup dried currants or cranberries if desired.
Recipe Notes
A SharethePasta.org original recipe.