Pasta & Potato Casserole with Kale Pesto

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Mmmm, the perfect winter dish.

It’s full of carbs (but remember, they’re not all bad!) and the massive amount of kale helps even it out and keep it green and healthy!

1 large bunch kale, destemmed

1 lb brown rice penne, cooked

4 cups cubed Yukon gold potatoes, steamed

3/4 cup shredded Gruyere cheese

3/4 cup onion, chopped

4 cloves garlic, minced

4 tbsp olive oil

2 tbsp lemon juice

2 tbsp fresh chopped basil

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 375 degrees
  • In a food processor pulse together the kale, basil, oil, lemon, onions, garlic, salt and pepper until it forms a thick green paste
  • In a large bowl mix together pasta and potatoes, mashing the potatoes a little
  • Stir in the kale pesto until full blended
  • In a 13 X 9 casserole dish, pour in the mix and top with Gruyere
  • Cook at 375 degrees for 25 minutes

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About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at TheVeganPact.com. Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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