Ingredients
The following ingredients have 4 Servings
- 8 oz box of chickpea or lentil pasta (I used penne)
- 1 tbsp extra virgin olive oil
- 380 g cooked spicy Italian vegan sausage, sliced (or mild for the kiddos)
- 19 oz can of no salt added white beans, drained and rinsed
- 3 cups baby kale leaves (stems removed)
- 680 ml can of tomato sauce (your favourite brand)
- 1 tsp dried oregano
- 1 tbsp aged balsamic vinegar
- 1 tbsp nutritional yeast
- Salt and pepper (to taste)
- Pinch red chili flakes (or to taste)
- 2 cups vegan strong flavoured cheese or aged white cheddar, divided (shredded )
Instruction
- Preheat oven to 400 F.
- Cook pasta according to box instructions minus 1-2 minutes from the recommended cooking time.
- Add the oil to a casserole dish over medium high heat. Add the sausage and brown on both sides. Add the kale leaves and toss until wilted. Set aside.
- Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and chili and cook until simmering, about 5-7 minutes.
- Add the pasta, sausage, kale, and white beans, along with 1 ½ cups of the cheese. Toss to coat.
- Sprinkle with the remaining ½ cup of cheese and bake for 10-12 minutes until bubbly and golden.
