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🍝 Vegan Giant Bean & Kale Penne

Vegan Giant Bean & Kale Penne

🍽 Serves ⏲ Total Time
6 28 minutes

🧂 Ingredients

  • 🍅 1 pkg TJ's Mini Pearl Grape Tomatoes
  • 🫒 4 Tbsp olive oil
  • 🧂 some salt
  • 🧂 some pepper
  • 🧄 5 cloves garlic
  • 🥬 1 bag TJ's kale
  • 🍝 1 pkg TJ's Penne Rigate
  • 🥫 1 can TJ's Giant Baked Beans in Tomato Sauce
  • 🧀 some Parmesan (optional)

🍳 Cookware

  • 1 large pot
  • 1 medium-sized bowl
  • 1 baking tray
  • 1 large Dutch oven

📝 Instructions

Step 1

Preheat the oven to 400°F. Fill a large pot with water, salt it, and bring it to a boil.

Step 2

Rinse TJ's Mini Pearl Grape Tomatoes, then dump in a medium-sized bowl. Drizzle with 2 tablespoons or more of olive oil and toss to coat. Add salt & pepper, then spread out on a baking tray, and roast in the oven at 400°F for about 20 minutes.

Step 3

Meanwhile, peel and mince 4-5 large garlic cloves. Remove larger stems from TJ's kale leaves. In a large Dutch oven, sauté garlic and kale over medium heat, until kale starts to wilt. Cover pan and turn heat to low.

Step 4

Once the water boils, add your TJ's Penne Rigate pasta and give it a stir. Cook 6 to 8 minutes or until al dente.

Step 5

Add roasted tomatoes (and any juices) to the garlic and kale. Then add one can of TJ's Giant Baked Beans in Tomato Sauce. Gently stir to incorporate. Add salt & pepper to taste.

Step 6

When the pasta is done, drain it, and add one-half to three-quarters of the penne to the garlic, kale, and tomatoes, then mix and serve topped with grated Parmesan (optional) cheese.

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