This dish is the result of what happens when I have random things in the fridge and have no idea what to do with them. Not bad! This pasta dish is great for a family dinner, to make ahead for lunches, or a pot-luck. Meat-eater approved!
What you'll do: Saute 3 minded shallots and 4 minced garlic cloves for a few minutes - until soft. You can do this with just a little water, coconut oil, or vegan butter if you prefer.
Add in red pepper flakes to taste.
Then add 5oz slices mushrooms. I used shiitake, but portabello OR white button will do. Doesn't matter. Mix and cook for about 5 -10 minutes. Then add 1 cup already cooked white cannellini beans (northern beans). Cook for another 5-10 minutes.
Next add 1 cup fresh cubed zucchini, and 1 small bunch kale, sliced. Just add the kale on top of everything and cover lid so it steams for a few minutes.
Meanwhile - cook your pasta according to the package. I used a whole packet of gluten free fusilli.
Mix the kale with the veggies so it wilts more.
Reserve 1 cup of the pasta water BEFORE draining.
Mix the veggies in with the drained pasta. Add a little of the reserved pasta water so things get saucy. Add 1 handful chopped fresh basil, salt (I used truffle), pepper, and paprika to taste.