Lupin, Kale & Spinach Pasta Bake
Prep 15 mins, baking 30mins. Serves 8. (Vegetarian).
Created by Jenni Jordan of The West Australian Newspaper. Picture: Iain Gillespie
- 500g Greek yoghurt
- 500g Pasta (shells or penne work best)
- 2 Eggs, lightly beaten
- 150g Parmesan, freshly grated
- 100g Cheddar cheese, grated
- 1 bunch Broccolini chopped
- 1 medium Zucchini, grated
- 1 big Carrot finely grated
- 1 bunch Spinach, chopped
- 1 bunch Kale, chopped
- 2 cloves Garlic chopped finely
- ½ tsp Ground nutmeg
- 60g Lupin flakes
- 2 tbsp Parmesan, freshly grated
Preheat oven to 180°C.
Cook the pasta in a big pot of boiling salted water according to packet instructions.
While cooking, heat oil in a big frying pan, add the garlic, broccolini, zucchini and carrot and cook for a few minutes to soften. Transfer to a big bowl.
Add the spinach to the frying pan and cook until wilted. Add to bowl. Cook kale until wilted. Covering with a lid will cook it faster. Then add to the bowl. Add nutmeg and salt.
Beat together the yoghurt, eggs, parmesan and cheddar. Fold this mixture through the pasta along with sautéed vegetables.
Spoon into a standard lasagne dish. Sprinkle the lupin flakes and parmesan over the top. Bake for 30 minutes until crisp and golden.