Great-Greens Pasta Bake
Description
Most of us need to eat more greens. Here's a pasta bake dish based on familiar ingredients - with added spinach and cavolo nero. The cavolo nero becomes the star, absorbing all of the lovely flavours.
Ingredients
- 4 onions
- 6 cloves garlic
- 1 jar passata (600g)
- 3 large courgettes
- 1 pack mushrooms (250g)
- 1 tsp Italian seasoning
- 1 tsp Herbes de Provence or oregano
- 1 large red pepper
- 250-300g wholegrain pasta, depending on appetite
- 200g cavalo nero
- 100g spinach
- 250ml vegetable stock
- 2 cartons or cans of ready cooked green or brown lentils, drained and rinsed
Directions
- Remove fibrous stems from cavalo nero and discard. Slice up remaining leaf parts and put to one side*
- Chop the onions and gently dry-fry them in a wok or extra-large pan
- Peel and press the garlic and put to one side**
- Wash and chop the courgettes. Add to onion
- Clean and slice the mushrooms and red pepper. Add to pan with onions and courgettes
- Add the passata, garlic, the vegetable stock, the herbs and Italian seasoning. Stir well
- Leave to gently simmer for about 30 minutes. Preheat oven to 200 C
- Add the spinach, the cavalo nero and the lentils
- In a large oven-safe dish, place the pasta and then pour over the sauce. Cover with foil or lid. Bake for about 45 minutes until the pasta is the texture you prefer.
*This will give the sulphoraphane time to stabilise
* *This will give the allicin in the garlic time to develop
