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Kimchi Pasta e Fagioli
1
serving
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
½ c
dried conchiglie (shells) pasta
Jump
¼ c
vegan kimchi, plus more as desired
Jump
½ c
canned black beans, drained and rinsed
Jump
1 tsp
raw walnuts
Jump
1 tsp
sprouted hulled pumpkin seeds
Jump
1 tbsp
olive oil
Jump
Pinch of sea salt
Jump
Pinch of cayenne pepper
Jump

This is my go-to for a quick, interesting, tasty, and exceedingly healthy meal at home. If you use good kimchi, this meal covers all the bases: fiber, protein, fermented food, omega-3s, and tons of antioxidants. Plus, it’s really easy to make.

Directions

  1. Bring a medium pot of water to a boil. Cook the pasta to your desired doneness. Drain, but don’t rinse, the pasta, then transfer it to a bowl. Add the kimchi to taste (use a lot, if possible), the black beans, walnuts, pumpkin seeds, and olive oil. Mix everything together. Season with the salt and cayenne and enjoy.

From THE LITTLE PINE COOKBOOK: Modern Plant-Based Comfort by Moby, to be published on September 7, 2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 by Moby Entertainment, Inc.