Whole-Wheat Fusilli with Kale and White Beans
Hearty pasta with leafy greens and cannellini beans in a savory garlic broth
Why This Recipe Works
Mashing a portion of the white beans directly into the broth creates a creamy, thick sauce that clings to the nutty pasta without needing any heavy cream. This is a robust, nutrient-dense meal that transforms pantry staples into a satisfying dinner in under 45 minutes.
Instructions
Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the onions and cook until softened and translucent, 5 to 7 minutes.
Stir in the garlic, thyme, and red pepper flakes. Cook until the garlic is fragrant, about 30 seconds.
Add the beans, vegetable broth, and salt. Mash about a quarter of the beans against the side of the pot with a large spoon or potato masher to release their starch, which will thicken the sauce liquid.
Increase the heat to medium-high and bring the liquid to a simmer. Add the kale in large handfuls, stirring until each batch wilts, then cover and simmer until the leaves are tender, about 10 minutes.
While the kale simmers, cook the fusilli in a separate large pot of boiling salted water until al dente. Reserve some of the cooking water before draining the pasta well.
Add the drained pasta and Parmesan to the kale mixture. Toss well to combine, adding the reserved pasta water as needed to reach a loose, saucy consistency. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days. Reheat with a tablespoon of water to loosen the sauce.
Can I make this ahead of time?
The bean and kale base can be made up to 2 days in advance; reheat with a splash of broth before tossing with freshly cooked pasta.
