Sort ingredients
juliannastuart
QR Code
Listen
Pdf
Preheat oven to 400°F (205°C).
Slice the top off the garlic head to expose the cloves. Drizzle with olive oil and wrap loosely in foil. Bake for 30-35 minutes until soft, golden, and fragrant. Set aside to cool.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. When done, remove one cup of pasta water and set aside. Then drain remaining water and briefly run with cool water to stop the steaming process.
Add kale to a large bowl. Drizzle with olive oil, lemon juice and salt. Massage for 1-2 minutes until softer and darker in color.
Squeeze the roasted garlic cloves into a blender or bowl. Add vegan mayo, nutritional yeast, lemon juice, olive oil, dijon, capers (if adding), salt and pepper. Blend or whisk until smooth. If needed, add reserved pasta water gradually until creamy but pourable.
In a large bowl, combine cooked pasta, massaged kale, white beans, and chopped sun-dried tomatoes. Pour of the top and then toss to coat.
If adding, top with toasted breadcrumbs or croutons, nutritional yeast, black pepper, if needed.