I love it when the hubby doesn’t need feeding. He’s not a massive pasta fan so it gives me the opportunity to binge on the stuff. He also hates cauliflower, mushrooms or anything green (with the exception of kale and spinach) so I usually take advantage of the opportunity to make my “green pasta bake”.
Kale, cauliflower, peas, broccoli, broad beans and mushrooms – whats not to love? Especially since it’s topped with a delicious “Parmesan”crust and devoid of any animal products.
I got two portions out of the following recipe (one has gone into the freezer), but you could easily feed four people if you bulk it out with a nice side salad or some garlic bread.
Green pasta bake recipe:
½ head large cauliflower
½ x cup chopped kale
1 x small onion
2 x tsp minced garlic
1 x tbsp olive oil
½ x medium red chilli pepper
1 x stock cube
Salt and pepper to taste (I prefer not to add salt).
Veggies, pasta and mushrooms:
½ x cup peas
1 x cup broccoli
½ x cup broad beans
3 x cups sliced mushrooms
1 ½ x cups pasta shells (other pasta shapes are fine but you may need to alter the quantity).
– Enough plain soya yogurt and breadcrumbs to cover the top of the pasta bake (depends on the size and depth of your baking dish).
– “Parmesan” – Inspired by this recipe: http://www.veggieful.com/2012/08/vegan-parmesan-cheese-recipe.html, I whizzed together 1 x cup of cashews with ½ x cup of nutritional yeast.
Break the cauliflower into florets and add to a pan of cold water. Crumble in the stock cube and bring the water to a boil. Continue to heat until the cauliflower is tender.
Whilst the cauliflower is cooking, chop the onion and fry in the olive oil along with garlic and chilli pepper. Fry for a few minutes before adding the kale. Once the onion is soft and translucent, turn off the heat.
Using a slotted spoon, remove the cauliflower from the stock and put into a liquidizer along with the onion, garlic, chilli, kale and any oil that’s left in the pan. Add two cups of the stock and whizz until you have a thick, smooth, creamy green sauce.
Fill a medium sized pan half full with water and bring to the boil. Add the pasta. Once the pasta begins to soften, add the broccoli, peas and broad beans. Cook until the pasta is on the chewy-side of “el dente”. You don’t want to overcook any of the ingredients as the dish still needs to be baked. Drain.
Whilst the pasta etc is cooking, quickly fry the mushrooms. Again, don’t overdo them.
Add all the pasta and veggies to the mushrooms, then add the sauce. Heat through whilst stirring and keep heating and stirring until the sauce thickens and begins to bubble.
Pour into a baking dish.
Top with a thin layer of yoghurt. Sprinkle with a layer of breadcrumbs and then generously dust with the Parmesan.
Bake in the oven for 10 – 15 mins at 180oC – just until the top turns golden brown and the sauce begins to bubble round the edges.
Creamy, indulgent, satisfying and yet full of good stuff. The hubby doesn’t know what he’s missing out on 😉