Vegan Pasta and Kale Casserole
This delicious creamy casserole is made using very simple ingredients. Be sure to double check the ingredients list of your breading of choice to make sure it doesn't contain eggs.
|4 tbsp||olive oil|
|350 ml||unsweetened plant milk of choice|
|125 ml||white wine|
|1/2 tsp||cayenne pepper|
|200 g||penne whole wheat|
|1 can(s)||artichoke hearts drained and quartered|
|1||large carrot diced|
|150 g||kale finely chopped|
|1 can(s)||white beans (400 grams) drained|
Pre-heat the oven to 200°C (392°F)
Heat up 2 tbsp of the oil in a saucepan and whisk the flour with it. As soon as you see bubbles, lower the flame/temperature. Keep consistently stirring the flour for 3 minutes to allow the flour to bake. Turn off the stove and pour the plant milk in while whisking the mixture. Once you've mixed in the last bit of plant milk, add the wine, salt and pepper. Slowly heat the mixture back up to let the sauce thicken.
Bring water to boil in a large pan. Boil the pasta for 5 minutes then add the artichoke hearts, carrot and kale for another 3-4 minutes. Drain the pan and pour the pasta and veggies into an oven tray. Mix in the white beans and capers and then pour the sauce over the final product. Carefully spread the sauce around the casserole. Mix the breading with the other 2 tbsp of olive oil and sprinkle it over the casserole. Bake the casserole for about 25 minutes.
Split the casserole across 4 plates and sprinkle a little bit of balsamic vinegar on top to give and nice tangy punch.
|Ingredients||artichoke hearts, balsamic vinegar, breading, capers, cayenne pepper, flour, kale, large carrot, olive oil, penne, salt, unsweetened plant milk, white beans, white wine|
|Courses||brunch, lunch, main course|
|Difficulty||level 2 (average)|
|Cooking time||> 1 hour|
|Number ingredients||15-20 ingredients|
|Preparation method||cooking, oven|
|Type of dish||casserole|