Kale And Kohlrabi Pasta Bake
Packed with nutrient-rich veggies and ooey-gooey cheese, it's the perfect balance of indulgence and nutrition.
Ingredients
- 1 Kohlrabi (peeled and chopped in a food processor)
- 3 Kale Leaves (chopped in a food processor)
- 1 tbsp Ground Black Pepper
- 2 Cloves of Garlic (finely chopped)
- 1 Onion (finely chopped)
- 2 Tins of chopped tomatoes
- 4 tbsp Tomato Puree
- 1 jar Salsa
- 2 tbsp Pesto
- 700 g Pasta
- 2 tsp Vegetable Stock Powder
- 2 tbsp Olive Oil
- 350 g Grated Cheese
Instructions
- Cook the pasta as per packet instructions. Heat the oil in a frying pan on medium heat and fry the onions until soft. Add the garlic and black pepper. Fry for one minute.
- Process the kohl robi and kale in a food processer until finely chopped and add to the frying pan. Frying for 2 -3 minutes.
- Pre-heat the oven to 200℃/400℉.
- Add the tinned tomatoes, salsa and tomato puree and mix through. Add some boiled water to loosen the mixture if it's too thick. Cook for 5 -8 minutes.
- Add the pasta to the roasting tin or oven proof dish. Add the tomato mixture on top and stir through until mixed together.
- Sprinkle grated cheese on top and cook for 20 minutes.
- Serve hot or cold.
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Calories: 473kcalCarbohydrates: 63gProtein: 21gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 866mgPotassium: 495mgFiber: 4gSugar: 5gVitamin A: 831IUVitamin C: 22mgCalcium: 375mgIron: 2mg
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