Comforting Kale Pesto Pasta Casserole

This kale pesto pasta casserole is filling, delicious, and so easy to make! It has an

especially savory, umami twist thanks to the addition of sun-dried tomatoes and olives. I also sautéed thin strips of eggplant in a bit of olive oil and mixed it all together with the pesto. An absolutely lovely highlight is the crust, which is made of gluten-free bread crumbs mixed with olive oil and garlic. It's crunchy, hearty, and perfect!

Comforting Kale Pesto Pasta Casserole [Vegan]

Ingredients

Kale Pesto:

• About 2 cups of kale
• 3 tablespoons olive oil
• 1 clove garlic
• Juice of 1 lime
• 1 handful fresh parsley
• 1/2 cup pine nuts
• Salt, pepper

Pasta Casserole:

• 8 ounces gluten-free pasta
• 1 recipe kale pesto (see above)
• 1 handful of chopped sun-dried tomatoes
• 3/4 cup chopped olives
• 1 eggplant
• 2 handfuls of gluten-free bread crumbs
• 1 clove of garlic
• Olive oil

Preparation

To Make the Pesto:

1. Wash and chop the kale. Transfer to the bowl of a blender.
2. Lightly toast the pine nuts. This will help give the pesto a more intense flavor. Let cool a bit, then add to the kale.
3. Add the remaining ingredients and process until smooth.

To Make the Casserole:

1. Preheat your oven to 390°F.
2. Wash the eggplant and cut it into thin slices. Heat 1 tablespoon of olive oil in a pan and add the eggplant slices. Season with salt and pepper and sauté until the eggplant begins to soften.
3. Cook the pasta according to the package instructions.
4. In the meantime, chop the olives and sun-dried tomatoes.
5. Mix the cooked pasta, sautéed eggplant, sun-dried tomatoes, olives, and the kale pesto in a large bowl. Transfer to a casserole dish.
6. In a small bowl, combine the bread crumbs with a tablespoon of olive oil and one crushed clove of garlic. Spread mixture over the kale pasta.
7. Bake for 15-20 minutes.

https://www.onegreenplanet.org/vegan-recipe/kale-pesto-pasta-casserole/