Makes 6 servings
- 3 cups dry medium-shell pasta
- 3 cups chopped kale
- 1-15 ounce can Michigan White Beans, drained and rinsed (or 1-1/2 cups cooked dry beans)
- 1-3/4 cup 2% milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Dijon mustard
- 1 teaspoon pink salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 ounces shredded gouda cheese
- 8 ounces shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 2-1/2 cups roasted diced butternut squash
- Cook pasta as directed on package. Add chopped kale to pasta in the last minute of cooking. Drain. Meanwhile combine white beans, milk, onion powder, garlic powder, Dijon mustard, salt, pepper, and red pepper flakes in a blender. Blend until smooth.
- Pour white bean mixture into a medium sauce pan and bring to a boil. Turn off heat and stir in cheese until melted. Combine cooked pasta/kale and butternut sauce with the sauce. Let stand 5 minutes.
Recipes: Amanda Leatherman, The Fresh Chef
There are so many delicious and economical ways to “use your bean” at mealtime. Consider our ideas above and look for more information on cooking with beans in our Cooking with Michigan Beans Guide.