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A golden-topped pasta bake in a casserole dish with visible kale, white beans, and creamy sauce beneath the crispy breadcrumb layer.. Professional food photography, overhead 3/4 angle shot, warm natural window lighting from the left, shallow depth of field with soft bokeh background, light natural wood table surface, minimal props, hyper-realistic, 8K resolution, shot on 85mm lens at f/2.8 aperture, food magazine editorial style, vibrant but natural colors, no text or watermarks.

Creamy White Bean & Kale Pasta Bake

Penne and cannellini beans baked in a garlicky, lemony cashew cream with kale, topped with a crispy breadcrumb crust. Comfort food elevated.

30 min

Ingredients

  • 12 oz Penne Pasta
  • 1 can (15 oz) Cannellini Beans
  • 1 bunch Curly Kale
  • ½ cup Raw Cashews
  • 1 cup Vegetable Broth
  • 4 cloves Garlic
  • 3 tbsp Nutritional Yeast
  • 2 tbsp Lemon Juice
  • ½ cup Panko Breadcrumbs
  • 2 tbsp Olive Oil
  • 1 tsp Italian Seasoning

Instructions

  1. Preheat oven to 400°F. Cook penne according to package directions, adding kale in the last 2 minutes. Drain.
  2. Blend soaked cashews with vegetable broth, garlic, nutritional yeast, and lemon juice until completely smooth. Season with salt to taste.
  3. Combine pasta, kale, cannellini beans, and cashew cream in a large bowl. Toss well. Pour into a 9×13 baking dish.
  4. Toss panko with olive oil and Italian seasoning. Spread over the pasta.
  5. Bake 15–18 minutes until breadcrumb topping is golden and edges are bubbly.

Nutrition (per serving)

Calories490 kcal
Protein18g
Carbs70g
Fat18g
Fiber10g
Sodium600mg
Sugar2g
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