Popular Conditions & Diets
Ingredients
11
Time
5m
Serves
4
Recipe by Megan Horsley
Ingredients
11
Time
5m
Serves
4
1 Tbsp
Extra-Virgin Olive Oil
3
Yellow Onions
sliced
1/2 tsp
Sea Salt
500 g
Penne Pasta
1 tsp
Dried Thyme
1 Tbsp
Balsamic Vinegar
Dinner
1 tsp
Worcestershire Sauce
796 ml
Cannellini Beans
drained and rinsed
1 cup
Beef Broth
1/2 bunch
Lacinato Kale
1/2 cup
Parmesan Cheese
grated
1
In a large skillet over medium heat, add the oil, onions and salt. Cook, stirring occasionally for 20 to 30 minutes or until the onions are evenly browned.
2
Meanwhile, cook the pasta according to package directions. Reserve some pasta water.
3
Add the thyme, vinegar and Worcestershire to the skillet and scrape up any stuck browned bits. Add the broth, kale and cheese. Stir well to combine and allow to thicken for a few minutes. Add the pasta and mix well. Add reserved pasta water if needed to maintain creaminess. Garnish with more cheese and enjoy!
4
Note: If you are gluten intolerant substitute the pasta for your favourite gluten free noodle.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
