- 1/2 lb. pasta
- 2 tbsp olive oil divided
- 1 pint cherry or grape tomatoes
- 1 tsp kosher salt divided
- 1/4 tsp pepper
- 2 cups leeks
- 1 tbsp butter
- 2 tbsp garlic cloves minced
- 6 to 7 sun-dried tomatoes marinated type, drain them first
- 3 to 4 large kale leaves
- 1/2 tsp dried oregano
- 1 cup cannellini beans rinsed if using canned variety
- 1/2 tsp dried parsley
- 3 to 4 tbsp parmesan shredded
- 2 tbsp capers
Preheat the oven to 400 degrees F. Cook the pasta according to package directions in salted water, then drain, reserving 1/4 cup pasta cooking water. Meanwhile, halve the tomatoes and add them to an 8×8 baking dish, along with 1 tbsp of the olive oil and 1/4 tsp of the kosher salt and the pepper, and toss to coat the tomatoes. Place the dish into the oven and bake for around 20 to 25 minutes, until the skins have started wilting and the tomatoes have released juices.
While the tomatoes are roasting, slice the leeks (the light green part) lengthwise, then crosswise about 3/4 cm thick to get 2 cups of sliced leeks. Rinse the leeks well. Add them to a large pan on medium heat, along the remaining tablespoon of olive oil and butter. Toss and let them cook while you mince the garlic, then add the garlic to the pan.
Cut the stems off the kale leaves and thinly slice the kale, then add it to the pan. If the roasted tomatoes aren’t done yet. turn off the heat until they’re ready.
Finely chop or thinly slice the sun-dried tomatoes. Then add the roasted tomatoes and all the juices from the dish, the 1/4 cup pasta cooking water, the remaining 3/4 tsp kosher salt, cannellini beans, the dried oregano and dried parsley, chopped sun-dried tomatoes, and cook for 1 to 2 minutes.
Then add the pasta, stir well, and shred a couple tablespoons of parmesan. Serve and top with more vegan parmesan and the capers.
Modified from Munchmeals by Janet