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.
- Preparation Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
Ingredients
Servings:
4
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4 tbspolive oil
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3 tbspflour
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350 mlunsweetened plant milk of choice
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125 mlwhite wine
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1 tspsalt
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1/2 tspcayenne pepper
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200 gpenne whole wheat
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1 can(s)artichoke hearts drained and quartered
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1large carrot diced
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150 gkale finely chopped
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1 can(s)white beans (400 grams) drained
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2 tbspcapers
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75 gbreading
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balsamic vinegar
Instructions
The Sauce
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Pre-heat the oven to 200°C (392°F)
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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.
The final product
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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.
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Split the casserole across 4 plates and sprinkle a little bit of balsamic vinegar on top to give and nice tangy punch.
