Laura's Vegan Table


  • 8 ounces of dry pasta (a short cut pasta like penne works well)
  • 2 teaspoons sea salt, divided
  • 2 tablespoons olive oil, divided + a little more for drizzling
  • 3/4 - 1 cup breadcrumbs
  • 4-6 cloves of garlic, finely chopped
  • bunch of kale, washed and torn into bite size pieces (I used Tuscan kale)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 15-ounce can of cannellini beans, rinsed
  • zest of one lemon

A healthy, hearty comfort food, this pasta comes together quickly with lots of flavor. Pasta with toasted breadcrumbs, Tuscan kale, cannellini beans, garlic, olive oil, crushed red pepper flakes + lemon zest . The creaminess of the beans with the breadcrumbs, hint of heat from the pepper flakes, and brightness of the lemon zest makes it one of my favorite meals. It can be made gluten free with gluten free pasta. A short cut pasta works well with this dish, and it’s under 30 minutes to make. Mangiamo!


Cook the pasta according to package instructions, adding in about a teaspoon of salt to the pasta water. While the pasta is cooking, add 1 tablespoon of the olive oil to a pan set on medium heat. Add the breadcrumbs and stir with a wooden spoon or spatula until golden brown. Set aside in a separate bowl. Add the remaining tablespoon of olive oil to the same pan and then add the garlic. Saute for about a minute. Add in the kale and stir until the kale starts to wilt and is tender. Add in the remaining salt and red pepper flakes. Then add in the beans and stir together. Then add in the toasted breadcrumbs and stir to mix everything together. Drain the pasta when finished cooking; reserving about 1/2 cup of the pasta water. Add the drained pasta back to the pot or another pan. Add in the kale and beans mixture and reserved pasta water and stir to combine. Add the lemon zest and season with more salt or olive oil as needed. Serve warm.