Ingredients

The following ingredients have 4 Servings
  • 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 

Instruction

  • 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.