Italian White Bean and Kale Pasta with Garlic & Chilli Oil
Penne simmered with cannellini beans, kale, vegetable stock, and lemon juice, flavoured with garlic, chilli flakes, and parsley.
- 160 g pasta (e.g. penne, fusilli)
- 3 tbsp olive oil
- 3 cloves garlic cloves
- ½ tsp red chilli flakes
- 400 g tin cannellini beans
- 150 g kale
- 100 ml vegetable stock
- 1 tbsp lemon juice
- 10 g fresh parsley
- 20 g grated Parmesan cheese
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the pasta according to package instructions. Reserve about 100ml of the pasta cooking water before draining.
- Step 2
While the pasta cooks, heat 2 tbsp olive oil in a large frying pan over medium heat.
- Step 3
Add the thinly sliced garlic and red chilli flakes. Cook gently for 1-2 minutes until the garlic is fragrant and lightly golden (do not burn). Remove from heat.
- Step 4
Drain and rinse the cannellini beans. Add them to the pan with the garlic and chilli oil. Lightly mash about half of the beans with a fork to create a creamy base.
- Step 5
Add the kale to the pan. Pour in the vegetable stock and bring to a simmer. Cook for 3-4 minutes until the kale is wilted and tender.
- Step 6
Stir in the lemon juice and chopped fresh parsley.
- Step 7
Add the drained pasta to the pan. Toss everything together, adding a little of the reserved pasta water if needed to create a light sauce.
- Step 8
Stir in the remaining 1 tbsp olive oil and the grated Parmesan cheese.
- Step 9
Season with salt and black pepper to taste.
- Step 10
Serve immediately.
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