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Kale Pasta Bake for Two

Category: Main Dishes - Pasta

Suitable for a: vegan diet



- 1.5 cups dry pasta in a chunky shape (I use fusili)

- 1.5 cups chopped kale (thawed if frozen)

- 1 cup tomato pasta sauce

- 1 cup THICK dairy-free bechamel sauce, cooled (I halve the recipie linked here, and use chicken seasoning instead of a boullion cube:

- Breadcrumbs as needed (about 1/8 cup)



Preheat oven to 400 F.

While the pasta is cooking, whip up the bechamel sauce and thaw/drain the kale, if it's frozen.

Drain the pasta, and toss it in a small casserole dish with the pasta sauce and kale first until well coated. Fold in the bechamel sauce slowly, so that it stays separate from the pasta sauce, like cheese. Top with breadcrumbs.

Bake for 15 minutes, and allow to sit a bit before serving.

Additional comments:


I make garlic bread and stick it in the oven with the caserole for the last 10 minutes of cooking. My omni fiance says this tastes like ziti with real cheese, so it must be good!

You could also substitute the kale with spinach, if kale isn't your thing. This recipie also doubles and triples well.
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