Monday, October 28, 2013
Vegan; Soy Free; Serves 4
This is adapted from Fig and Cherry. The first time I made this it came out really bland for my taste. Here I added poblano peppers and vegan Parmesan cheese. I omitted the cornflour and vegetable spread to make it lighter. Hope you all enjoy! My mom and I did.... Happy Eating!
1 1/2 cups shell pasta (or other small-shaped pasta)
1 bunch kale (or other leafy vegetable such as spinach or silverbeet)
2 teaspoons olive oil
2 cups unsweetened hemp milk or non-dairy milk
1 Tablespoon Dijon mustard
1/2 cup Panko breadcrumbs
2 small to medium poblano peppers, diced
2 large cloves of garlic, minced
1/3 cup onion, chopped
1-2 teaspoons of chipotle cayenne vegan Parmesan cheese
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 1 1/2 quart ovenproof baking dish. Set aside. Preheat oven to 400F.
2. Destem the leaves of the kale. In a large skillet over medium heat kale, peppers, onion and garlic for 1-2 minutes or until just wilted (adding a Tablespoon of water at a time if needed). Transfer half the kale mixture to a mini food processor and add 1/3 cup hemp milk, mustard, pepper and chipotle cayenne vegan Parmesan cheese. Blitz for 30 seconds until finely chopped and smooth. Pour over the pasta in the baking dish and gently fold in the rest of the wilted kale mixture from the skillet. Slowly pour in the remaining hemp milk.
3. Sprinkle breadcrumbs and Parmesan cheese over the top of the pasta and place in the oven. Bake for 30 minutes or until the breadcrumbs are golden brown and crunchy. Serve immediately.