Vegan Angel Hair Pasta With Lemon, Kale, and Feta
Angel hair pasta in a light, flavorful sauce with fresh tomatoes, leafy greens, and white beans makes for a wonderful summer meal.
February 1, 2023
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.
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.