Tuscan One-Pot Cavatappi
with Cheesy Chard & White Beans
For a pasta-rendition of zuppa Toscana, a creamy, hearty Italian soup, we swapped corkscrews of cavatappi pasta for the typical starchy potatoes. Traditional, tender cannellini beans, hearty leafy greens, and a sprinkling of red pepper flakes anchor the rich flavors of this iconic, high protein, high fiber, Tuscan dinner.
Nutrition (per serving)
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INGREDIENTS
- 6 oz cavatappi pasta
- 3 garlic cloves, peeled and minced
- 4 oz Swiss chard, destemmed and chopped
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 oz vegan cream cheese
- 2 oz sun-dried tomatoes, roughly chopped
- 1/4 cup Kalamata olives, roughly chopped
- 1 tbsp nutritional yeast
- 13.4 oz cannellini beans, drained and rinsed
- 1/2 tsp red pepper flakes
- 2 tbsp vegan parmesan
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Bring salted water in large pot to boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water, drain pasta, and set aside. (4-servings: reserve 1 cup pasta water)
Heat 1 tbsp olive oil in same pot over medium-low heat and add garlic. Cook, stirring frequently, until fragrant and softened, about 1 minute. Add Swiss chard and cook until wilted, 3 to 5 minutes. Mix in herb garlic cheese, cream cheese, sun-dried tomatoes, olives, nutritional yeast, and just ¾ cup reserved pasta water until smooth. Add cooked pasta, cannellini beans, and as many red pepper flakes as you'd like and stir until well-coated, 3 to 4 minutes. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil) (TIP: Add more pasta water, 1 tbsp at a time, if sauce is too thick.)
Divide pasta between bowls. Sprinkle with parmesan and serve. Buon appetito!
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