Lupin, Kale & Spinach Pasta Bake

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

Ingredients

  • 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

 Topping

  • 60g               Lupin flakes
  • 2 tbsp           Parmesan, freshly grated

 

Method

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.

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