Creamy Italian Pasta

High-protein, cozy, quick, and dairy-free!

Ingredients

• 12–16 oz high-protein pasta

• Water for boiling

• 1–2 teaspoons Better Than Bouillon (or any bouillon paste)

• 1 teaspoon salt (for boiling)

• 1 can white beans (cannellini or great northern), drained and rinsed

• 1 can Italian-style diced tomatoes

• ½ bunch kale, destemmed and finely chopped

• ½ cup plant-based yogurt (unsweetened)

• ½ cup nutritional yeast

• 1 teaspoon Italian seasoning

• ½–1 teaspoon garlic powder

• Crushed red pepper flakes, to taste

• Salt, to taste

Instructions

1. Cook the Pasta

1. Fill a large pot with water and bring to a boil.

2. Stir in the Better Than Bouillon paste and salt to flavor the cooking water.

3. Add the pasta and cook according to package directions.

4. During the last 2 minutes of cooking, add the can of beans directly to the pasta pot.

5. Before draining, reserve ½ cup of pasta water.

6. Drain the pasta and beans together — do not rinse.

2. Prepare the Veggies

1. While the pasta cooks, destem and finely chop the kale.

2. Set aside.

3. Combine Everything

1. Return the drained pasta & beans to the pot.

2. Add the Italian-style diced tomatoes, chopped kale, plant-based yogurt, and nutritional yeast.

3. Stir until creamy and the kale begins to soften.

4. Add the reserved pasta water as needed to loosen the sauce to your desired creaminess.

5. Season with Italian seasoning, garlic powder, crushed red pepper flakes, and salt to taste.

Serve

Enjoy warm!
Top with extra nutritional yeast, fresh basil, or a squeeze of lemon if desired.