Crunchy crust kale pasta bake

Crunchy crust kale pasta bake


Kale is a type of dark-leafed cabbage and has a strong mustardy flavour that teams perfectly with soymilk bechamel sauce and pasta in this dish. The crunchy and lemony bread topping adds another texture dimension to really take this meal to the next level. If kale is unavailable, then substitute with spinach or silver beet.

  • 400g macaroni pasta (or other small-shaped pasta)
  • 1 bunch (150g) kale (or other green leafy vegetable such as spinach or silver beet)
  • 1 tablespoon olive oil
  • 625ml (2.5 cups) Vitasoy Original Soymilk
  • 2 tablespoons dairy-free vegetable spread
  • 2 tablespoons cornflour
  • 1 teaspoon Dijon mustard
  • 3 slices multigrain bread, blitzed to make coarse breadcrumbs
  • 1 lemon, zested
  • 3-4 parsley sprigs, leaves picked and chopped
  1. Cook the pasta in a large pot of boiling water for 10 minutes or as per packet instructions until almost al dente. You want it a little underdone because it will be heated again in the oven later on. Drain well and then place into a 2L ovenproof baking dish. Set aside.
  2. Roughly chop up the leaves and stems of the bunch of kale and add to a frying pan with the olive oil. Fry over medium heat for 1-2 minutes or until just wilted. Transfer half the kale to a mini food processor and add a splash of soy milk. Blitz for 30 seconds until finely chopped and smooth. Pour over the pasta in the baking dish along with the rest of the wilted kale from the frying pan.
  3. Heat the oven to 200C. Melt the margarine or butter in a small saucepan, add the cornflour and stir to form a paste. Slowly pour in the remaining soy milk while vigorously mixing to avoid lumps. Stir for 5 minutes until thickened enough to coat the back of a spoon. Stir in the mustard and season with a little salt and lots of pepper. Pour over the pasta and stir well to combine everything.
  4. Put the breadcrumbs, lemon zest and parsley into a small bowl and mix well. Sprinkle over the top of the pasta and place in the oven. Bake for 20 minutes or until the breadcrumbs are golden brown and crunchy. Serve immediately.

Note: Soy Milky Lite or Reduced Fat soymilk can be substituted for the Original in this recipe.

Nutritional Analysis – Amount per Serve
Energy 2486kJ
Protein 18.8g
Total Fat 15.7g
Saturated Fat 3.0g
Carbohydrate 90.7g
Sugar 4.1g
Sodium 364mg
Calcium 239mg