Try this dish with Better Than Bouillon Premium, Reduced Sodium or Organic Seasoned Vegetable Base.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | cavatappi noodles, cooked al dente according to package |
| ½ tsp | minced garlic |
| 2 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| ¼ cup | red wine vinegar |
| ½ cup | olive oil |
| 2 Tbsp | lemon juice |
| 1 can | (15-ounce) Bush’s® Cannellini Beans, rinsed and drained |
| 2 cups | rough chopped kale, rinsed |
| 1 jar | (7-ounce) roasted peppers, diced small |
| ¼ tsp | black pepper |
Directions
Cook cavatappi noodles al dente according to package. Set Aside. In a medium bowl, whisk together garlic, Seasoned Vegetable Base, red wine vinegar, olive oil and lemon juice.
Add the noodles, white beans, kale, roasted peppers and black pepper to the bowl, toss to combine. Serve immediately.