What pasta works best for this dish?

Whole wheat penne or rigatoni are ideal as they hold the sauce well and add hearty texture.

Can I make this dish vegan?

Yes, simply omit the Parmesan or use a dairy-free alternative for a vegan-friendly version.

They add a concentrated, tangy sweetness that complements the creamy beans and earthy kale.

Spinach can be used as a milder leafy green alternative, wilting quickly with similar nutritional benefits.

Reserving pasta cooking water and tossing it with the beans, kale, and cheese creates a smooth, creamy coating.

A mix of dried Italian herbs such as oregano, thyme, and rosemary lends aromatic flavor.

A festive, wholesome pasta dish featuring creamy white beans, hearty kale, and aromatic herbs—perfect for a nourishing holiday meal.

This recipe has become a holiday favorite in my family because of its comforting flavors and nutritious profile.

Pasta: 350 g whole wheat penne or rigatoni
Beans & Vegetables: 2 tbsp extra virgin olive oil, 1 medium yellow onion finely chopped, 3 garlic cloves minced, 2 x 400 g cans cannellini beans drained and rinsed, 1 large bunch curly kale stems removed leaves chopped (about 200 g), 10 sun-dried tomatoes (in oil) sliced, 150 g cherry tomatoes halved
Herbs & seasoning: 1 tsp dried Italian herbs (or a mix of oregano thyme rosemary), 1/2 tsp crushed red pepper flakes (optional), Salt and freshly ground black pepper to taste
Finish: Zest of 1 lemon, 2 tbsp freshly squeezed lemon juice, 30 g grated Parmesan cheese (plus extra for serving optional)

Step 1:: Cook the pasta in a large pot of salted boiling water according to package instructions until al dente Reserve 120 ml (1/2 cup) pasta cooking water Drain and set aside
Step 2:: While the pasta cooks heat olive oil in a large skillet over medium heat Add onion and sauté for 3 4 minutes until translucent
Step 3:: Add garlic and cook for 1 minute until fragrant
Step 4:: Stir in the cannellini beans and sun-dried tomatoes Cook for 2 3 minutes stirring gently
Step 5:: Add the chopped kale and cherry tomatoes Season with Italian herbs red pepper flakes salt and pepper Sauté for 5 6 minutes until kale is wilted and tomatoes soften
Step 6:: Add drained pasta to the skillet Toss to combine adding reserved pasta water as needed for creaminess
Step 7:: Stir in lemon zest lemon juice and Parmesan Mix well until everything is coated and heated through
Step 8:: Serve hot garnished with extra Parmesan if desired

This dish always brings my family together around the table during the holidays with warmth and joy.

Each serving provides 440 calories with high fiber and protein content making it a balanced meal.

Contains dairy (Parmesan) and gluten (whole wheat pasta). Gluten-free pasta and vegan cheese alternatives can be used.

Pairs well with a crisp Pinot Grigio or Sauvignon Blanc to complement the herbal notes.

Enjoy this nourishing pasta as a fulfilling centerpiece for your holiday celebrations.

→ What pasta works best for this dish?: Whole wheat penne or rigatoni are ideal as they hold the sauce well and add hearty texture.
→ Can I make this dish vegan?: Yes, simply omit the Parmesan or use a dairy-free alternative for a vegan-friendly version.
→ How do the sun-dried tomatoes enhance the dish?: They add a concentrated, tangy sweetness that complements the creamy beans and earthy kale.
→ Is it possible to substitute kale?: Spinach can be used as a milder leafy green alternative, wilting quickly with similar nutritional benefits.
→ How do I ensure the sauce is creamy without cream?: Reserving pasta cooking water and tossing it with the beans, kale, and cheese creates a smooth, creamy coating.
→ What herbs are used in this preparation?: A mix of dried Italian herbs such as oregano, thyme, and rosemary lends aromatic flavor.