Twenty-Minute Green Pasta Bake

Name: Twenty-Minute Green Pasta Bake
Yield: Makes 2 portions
Ingredients: 30 g (1 oz/scant ¼ cup) hazelnuts (filberts) or walnuts; 30 g (1 oz/scant ¼ cup) hazelnuts (filberts) or walnuts; 1 garlic clove; salad or steamed greens, to serve; salt and freshly cracked black pepper; 30 g (1 oz/scant ¼ cup) hazelnuts (filberts) or walnuts; salad or steamed greens, to serve; 30 g (1 oz) thyme leaves; 250 ml (8½ fl oz/1 cup) Plant Cream; salt and freshly cracked black pepper; olive oil, for frying; 4 large cavolo nero leaves; 1 onion; 2 garlic cloves; 200 g (7 oz) chestnut mushrooms, stems and all, chopped; 200 g (7 oz) penne pasta

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

There is nothing like a good pasta bake. This one is deliciously creamy and is boosted with extra greens.

Ingredients

200 g (7 oz) penne pasta
4 large cavolo nero leaves

Savoury
Vegan
Pasta

Method

Preheat the oven to 180°C (350°F/Gas 4).

Cook the pasta in a large pan of boiling water until al dente, according to the directions on the packet. Drain, reserving the water, and set the pasta aside in a large bowl. Use the hot pasta water to blanch the cavolo nero, then drain.