Italian White Bean and Kale Pasta with Garlic and Chilli Oil
Pasta tossed with kale, cannellini beans and a garlic chilli oil, thickened with vegetable stock and reserved water.
- 180 g Dried pasta (e.g., Fusilli or Penne)
- 400 g Canned cannellini beans
- 150 g Kale
- 4 cloves Garlic cloves
- 1 teaspoon Dried chilli flakes
- 40 ml Olive oil
- 1 cube Vegetable stock cube
- ½ fruit Lemon
- 10 g Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Cook the pasta according to package instructions. Reserve about 150ml of the starchy cooking water before draining.
- Step 2
While the pasta cooks, prepare the chilli oil base: Thinly slice the garlic. In a small saucepan, gently heat 30ml of the olive oil over very low heat. Add the sliced garlic and chilli flakes. Infuse slowly for 5-7 minutes until the garlic is pale gold (do not let it burn). Remove from heat.
- Step 3
In a large, deep frying pan, heat the remaining 10ml olive oil over medium heat. Add the chopped kale and a splash of water. Cook until wilted (about 4 minutes).
- Step 4
Drain and rinse the cannellini beans. Add them to the pan with the kale. Crumble in the vegetable stock cube and a ladleful of the reserved pasta water.
- Step 5
Simmer gently for 3 minutes, allowing the beans to slightly break down and thicken the sauce.
- Step 6
Drain the pasta and add it directly to the bean and kale mixture. Toss well, adding more pasta water as needed to create a light, glossy sauce.
- Step 7
Stir in the prepared garlic and chilli oil, ensuring the flavour is distributed. Squeeze in the juice of half a lemon.
- Step 8
Serve immediately, garnished with freshly chopped parsley.
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