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White Beans with Mushrooms and Kale over Whole Wheat Pasta RecipeWhite Beans with Mushrooms and Kale over Whole Wheat Pasta


White Beans with Mushrooms and Kale over Whole Wheat Pasta Recipe

Pairing whole wheat pasta with white beans is a delicious, vegetarian option for boosting protein and fiber. This recipe also incorporates vitamin-rich dark leafy greens and immune boosting mushrooms for a quick and healthy meal.

Nutrition Facts
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value*
Total Fat 6g
3%Saturated Fat 0.6g
Trans Fat 0g
Cholesterol 0mg
Sodium 302mg
Total Carbohydrate 66.5g
Dietary Fiber 14.4g
Sugars 2.5g
Protein 15.2g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 1 tbsp olive oil
  • ½ large onion, chopped
  • 4 cloves garlic, minced
  • 8 - 10 white button mushrooms, chopped
  • 4 leaves of kale, stems removed, finely chopped
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp smoked hot paprika
  • 1 can (15 oz.) low sodium white kidney beans, rinsed and drained
  • 8 oz. whole wheat linguine, cooked per package instructions


  1. Heat the olive oil in a large skillet over medium-high. Add the onion and garlic. Cook for 1 minute.
  2. Add the mushrooms and the kale. Cook for 4 to 5 minutes. Until the vegetables soften and begin to brown.
  3. Stir in the basil, oregano, salt, and paprika. Cook 1 minute more.
  4. Stir in the beans and cook, just until heated through, about 30 more seconds.
  5. To serve, place one cup of cooked pasta on each plate and top with ¼ of the beans.
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