This quick and light pasta with aromatic, fresh herbs from the 15-Minute Vegan Meals cookbook is endlessly adaptable by adding your favorite vegan cheeses, crispy vegan chicken, or a splash of white wine to the sauce.
What you need:
1 (8-ounce) angel hair pasta
3 teaspoons salt, divided
⅓ cup panko breadcrumbs
1 large shallot, finely chopped
2 tablespoons olive oil
½ teaspoon black pepper
3 large cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1 cup vegetable broth
1 tablespoon dried basil
3 large kale leaves, destemmed and thinly sliced
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons finely chopped fresh dill
3 tablespoons fresh lemon juice
½ cup crumbled vegan feta
1 tablespoon vegan butter
What you do:
- Fill a large pot with 2 inches water (or enough to fully submerge pasta), cover, and bring to a boil. Add angel hair pasta and 2 teaspoons salt, stir, cover, and bring to another boil. Uncover and cook until just al dente, according to package directions, and then drain.
- Warm a small saucepan over medium heat. Add breadcrumbs and toast 1 to 3 minutes, stirring occasionally, or until lightly golden brown. Transfer to a plate to cool.
- In a large skillet over medium heat, add oil, remaining 1 teaspoon salt, and pepper. Stir, and let cook for 1 minute. Add garlic, and let cook 1 minute. Add tomatoes, broth, and basil, stir, and simmer for 3 minutes. Add kale and cannellini beans, stir, and cook 1 minute. Add dill, lemon juice, feta, and butter. Stir and serve, topping with toasted panko breadcrumbs.