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White Bean Rotini

Rated as 4.43 out of 5 Stars

"Looking for a healthy, yet filling, meat-free dinner option? Try this dish. White beans, pasta, greens, and a bit of spice make this a satisfying meal."
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Ingredients

30 m servings 330 cals
Original recipe yields 8 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
  3. Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
  4. Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

Nutrition Facts


Per Serving: 330 calories; 7.4 g fat; 52.2 g carbohydrates; 12.8 g protein; 8 mg cholesterol; 847 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We LOVED, LOVED, LOVED this pasta! I did make a major change though...I used fresh spinach in place of the kale, b/c we just do not care for kale, at all. We added some chipotle powder (and grat...

Most helpful critical review

There seemed to be something missing. It's not that it tasted bad, it just didn't have a whole of lot taste despite the ingredients. Like another cook, I substituted spinach for kale. I also use...

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We LOVED, LOVED, LOVED this pasta! I did make a major change though...I used fresh spinach in place of the kale, b/c we just do not care for kale, at all. We added some chipotle powder (and grat...

My partner and I really enjoyed this! I subbed the kale for spinach and reduced the chipotle powder to 1/4 tsp because my five-year-old has very little tolerance for anything spicy. I also used ...

We really enjoyed this! I added red, orange and yellow peppers and a few sun dried cherry tomatoes from my garden. I didn't have vegetable broth so I used chicken broth. Those of us who don'...

This pasta is filling and wonderful. I added sliced grape tomatoes, which made the dish colorful and complemented the kale and garlic.

I actually enjoyed this dish. I did add garlic and some other veggies I had in my fridge to bulk it up and give it more variety and I used Parmesan cheese instead of reg cheese. It's something y...

There seemed to be something missing. It's not that it tasted bad, it just didn't have a whole of lot taste despite the ingredients. Like another cook, I substituted spinach for kale. I also use...

I made this and served it over quinoa instead of pasta. It did taste good but we weren't jumping for joy.

Even my picky 15 year old son gobbled this up! Next time I'll put in extra kale as it whittled down to nothing. I didn't have the chipotle so I used cayenne. Perfect! Will make regularly.

Just not my taste. Thank you anyway