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Leek, Kale and Black Bean Pasta Recipe

Recipe by Brian Charles


  • 1 large or 2 small leeks

  • 2 Tbsp of olive oil and more for coating the pasta

  • 4 cloves minced garlic

  • 1 cup of fresh or frozen kale

  • Pasta – Uncooked gluten free pasta (corn flour, quinoa flour, brown rice flour) any combination or regular pasta (durum, no egg). Amount depending on servings required

  • ½ - 1 can (19 fl oz/540 ml) of black beans (salt or no salt)

  • ¼ cup grated vegan Parmesan for taste

Optional Ingredients for taste

  • Ground pepper and/or salt

  • Grated vegan parmesan or nutritional yeast


  1. Heat olive oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute and oil shimmers

  2. Stir in leeks (sliced down length of leek and diced into equal slivers)

  3. Sauté leeks until softened and translucent

  4. Stir leeks occasionally

  5. Add in fresh or frozen kale

  6. Add in black beans (amount depending on taste)

  7. Cook over medium heat for about 15 - 20 minutes until softened

  8. Add more olive oil as desired to provide more moisture

  9. Bring a large 3-quart pot of water to a boil. Cook according to the package directions until al dente. Drain the noodles in a colander. Add 1 to 2 teaspoons oil to the noodles, tossing to coat to prevent them from sticking, and drape over the side of a large bowl

  10. Remove leek mixture from heat and spoon over pasta

  11. Let stand

  12. Garnish with grated vegan parmesan or nutritional yeast as well as pepper and/or salt for taste

Note: All of the above ingredients can be altered for taste, texture and nutrition

Enjoy…….. :)

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