Ingredients
- 13 ounces rotini pasta
- 2 tablespoons olive oil
- 2 cups chopped kale, or to taste
- 2 teaspoons garlic powder
- 2 teaspoons garlic salt
- 1 teaspoon chipotle pepper powder
- 1 (14 ounce) can vegetable broth
- 2 (15 ounce) cans cannellini beans
- ½ cup shredded Mexican cheese blend, or to taste
Why Everyone Loves This Recipe
Cooking Hints
- 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.
Step 1
Bring 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.
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.
Step 3
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.
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!
