I have always thought that the main thing about pasta is its sauce, but I noticed a few months ago that my tastes have changed so that I just really love the pasta taste itself with some olive oil, salt, and maybe some tomato sauce. I could not believe how delicious I found this simple meal, since I used to always go after super heavy pasta creations with a good amount of cheesy white sauces.
Miraculously, every time I crave some food, a fantastic recipe comes along while I do my daily online research (usually looking for something else).
Now this recipe got me straight back to my white sauce super creamy pasta obsession!
And I can’t stress enough just how delicious and fiberlicious this dish is. Yep, with the beans, the whole-wheat pasta, and the kale you are definitely getting your fair share of fiber for the day. If you have gluten issues, feel free to swap the whole-wheat pasta for brown rice or quinoa. You could also use rice or potatoes. Really this sauce would taste awesome dumped on pretty much anything – white bean sauce lasagna, white bean sauce casseroles, the sky is the limit!
What you’ll need are:
3 cups kale (fresh with tough stems removed or frozen)
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