Step 1

Put on water to boil on back burner first to time correctly.

Step 2

Sauté onion and garlic in a large, deep pan, chopped fine in 1 tbsp olive oil until very fragrant (3-5 mins) then add chopped baby bells and cook 3 more mins until peppers are soft and onions are browning.

Step 3

Add crushed tomato, tomato paste and 1 cup water and bring to a boil.

Step 4

Add drained beans, a pinch of salt and crushed red pepper if desired. Add 1 pinch turbinado sugar to cut acidity if desired and cook 5 minutes.

Step 5

Cook pasta according to box, add 1 tbsp vegan butter so pasta doesn’t stick together and reserve aside until last step.

Step 6

Add in kale chopped very small at the end to wilt but retain some integrity then add in the cooked pasta and mix well tossing until sauce clings to the pasta.

Step 7

Top pasta with fresh basil, black pepper and chili flakes.