Creamy White Bean & Kale Pasta Bake
Penne and cannellini beans baked in a garlicky, lemony cashew cream with tender kale, under a crisp golden breadcrumb crust.
15m prep · 53m cook · 4 servings
Ingredients
- 12 oz Penne Pasta
- 1 can (15 oz) Cannellini Beans
- 1 bunch Curly Kale
- ½ cup Raw Cashews
- 1 cup Vegetable Broth
- 4 cloves Garlic
- 3 tbsp Nutritional Yeast
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ cup Panko Breadcrumbs
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
Instructions
Estimated nutrition (per serving)
Calories595 kcal
Protein23g
Carbs90g
Fat18g
Fiber8g
Sodium915mg
Sugar5g