Pesto Pasta Bake

INGREDIENTS:

• Walnut Pesto (See Recipe)

• Onion

• Mushrooms

• Tofurky Italian Sausages with Sun-Dried Tomatoes and Basil

• Kale

• Breadcrumbs

• Garlic Powder

• Fresh Basil

• Vegan parmesan

• Nutritional Yeast

• Salt and Pepper

METHOD:

Make walnut pesto. (See recipe)

Get two bowls. Rip off all of the hard stalks of the kale leaves, placing them in your ‘to bin’ bowl and put the remaining, soft leafy part into a big bowl. Massage the leaves with olive oil, salt and pepper so they become slightly soft and lose some bitterness. Add nutritional yeast and breadcrumbs and mix into the kale.

Drizzle some oil in a pan over a low heat. Chop your onions, mushrooms, plum tomatoes, and sun-dried tomatoes and slice your sausages. Add all of your chopped ingredients into a pan and cook on a medium heat for 8 mins. Flavour with salt, pepper and garlic powder.

Whilst your food is cooking in the pan, cook your chosen pasta. I used linguini but any will work. Bring a pot of water to a boil, add your pasta and cook for as long as it says on the pack. The linguini I used here took 10 mins.

Once your pasta is cooked, drain and mix in your pan-cooked ingredients. Pour in your pesto and mix into the pasta thoroughly.

Find a deep, oven suitable dish and pour all of the pasta and veggies into it. Mix well.

Add the kale mixture on top to make a nice crust. Grate some vegan parmesan on top and bake in the oven for 15 mins. Check every now and then that your kale crust is not burning (every oven differs).

Enjoy!