01
Step 1
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini and cook until it’s tender but still has a bit of bite—about 8 minutes. Drain the pasta and set it aside.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
While the pasta cooks, heat some olive oil in a big skillet over medium heat. Toss in the kale and sprinkle with garlic powder, garlic salt, and a pinch of chipotle pepper powder. Stir everything around and cook until the kale wilts, which should take just a minute or two.
03
Step 3
Next, pour in the vegetable broth and add the cannellini beans. Give it a good stir and let it cook, stirring often, until the beans soften up nicely—about 7 to 8 minutes.
04
Step 4
Finally, add the cooked pasta to the skillet with the kale and beans. Stir it all together and let it warm through for a couple of minutes. Serve it topped with some shredded Mexican cheese, and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use canned white beans for convenience, but rinse them well to reduce sodium.
- Cook the pasta just until al dente to avoid it becoming mushy when mixed with the beans.
- Add a splash of pasta cooking water to the sauce to create a silky texture that clings to the noodles.
Why you’ll love it
This dish is a wonderful combination of creamy white beans and tender pasta, offering a comforting and nutritious meal. It’s easy to make, packed with protein and fiber, and perfect for a quick weeknight dinner or a cozy weekend treat.
Serving ideas
Serve with a sprinkle of freshly grated Parmesan or a drizzle of good olive oil for extra richness. A side of sautéed greens or a crisp salad pairs beautifully to balance the creaminess of the dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a little water or broth to keep the sauce from drying out.
