Pesto Pasta Bake
Ingredients
The pasta and sauce
-
227
g
Fusili Pasta
-
1
large
yellow onion, minced
-
5
cloves
garlic, pressed or minced
-
1
tbsp
Umani Spice (optional)
-
1
tbsp
basil spice
-
1
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
red chili pepper
-
1
large head
kale, washed, de-stemmed and chopped
-
18
oz
crushed tomatoes
The cheese and pesto
-
1
brick
vegan Violife Feta
-
1
cup
regular feta
-
½
cup
pesto
-
large handfuls
fresh basil
The cooking oil
Instructions
- 1. Boil a large pot of salted water and cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
- 2. In a large pan, heat olive oil over medium heat and cook onions and garlic until translucent, about 5-6 minutes.
- 3. Add spices to the pan and mix well. Then add kale and cook until reduced by half. Stir in tomatoes and cover, cooking for 10 minutes.
- 4. Combine the cooked pasta with the kale and tomato mixture, then transfer to a casserole dish.
- 5. In a small bowl, mix the feta and pesto until combined.
- 6. Spread the feta/pesto mixture over the pasta, add the reserved pasta water, and bake at 350°F for 25-30 minutes.
Nutrition Facts (estimated)
Servings
8-10
Calories
212
Total fat
11.7g
Total carbohydrates
26.6g
Total protein
7.2g
Sodium
512.5mg
Cholesterol
13.4mg
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