The West

Kale and spinach pasta bake
Picture: Iain Gillespie

Serves 8

500g pasta

2 tbsp olive oil

2 garlic cloves, finely chopped

1 bunch broccolini, chopped

1 zucchini, thinly sliced

1 big carrot, finely sliced

1 bunch spinach, chopped

1 bunch kale, chopped

1/2 tsp nutmeg, grated

sea salt to taste

500g Greek yoghurt

2 eggs, lightly beaten

150g parmesan, freshly grated

100g cheddar cheese, grated


50g lupin flakes (health shops)

2 tbsp parmesan, freshly grated

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. Place in 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 vegetables. Spoon into a standard lasagne dish. Combine the lupin flakes and parmesan. Sprinkle over the top. Bake at 180C for 30 minutes until crisp and golden.

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