Name: Creamy White Bean Pasta with Sweet Potato & Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces dried pasta, your favorite kind (I used gluten free brown rice pasta); 2 cup finely cubed sweet potato (about 1 small sweet potato); 2 cups chopped kale; 2 (15 ounce) cans white beans, drained and rinsed; 3/4 cup vegetable broth; 1 clove garlic, minced; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 1/8 teaspoon black pepper; Salt, to taste

Ingredients

Scale

12 ounces dried pasta, your favorite kind (I used gluten free brown rice pasta)
2 cup finely cubed sweet potato (about 1 small sweet potato)
2 cups chopped kale

White Bean Sauce:

2 (15 ounce) cans white beans, drained and rinsed
3/4 cup vegetable broth
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/8 teaspoon black pepper
Salt, to taste

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Instructions

Place the sweet potatoes in a large pot and cover with about 10 cups water. Bring sweet potatoes to a boil and boil for about 10 minutes before adding the pasta in. Add the pasta and cook according to package directions. Throw the kale into the pot, stir for about 10 seconds and then pour everything into a strainer.
Make the sauce while the sweet potato and pasta are cooking. Add all ingredients to a blender and blend for 30 seconds.
Place the cooked pasta back into the pot and pour the sauce over. Mix until combined and heated through. Serve while hot.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner, Gluten Free, Vegan