I made this baked penne with vegan Bolognese and it is so good I used Fody Foods plant-based vegan Bolognese and garlic-infused olive oil which are delicious and easy to digest! Think wellness, without the bloat! I also threw in some veggies and used chickpea pasta so this dish is high in protein and fiber as well. So now more importantly, are you crispy edges or soft middle?!
INGREDIENTS:
16 oz pasta (l like chickpea or lentil for the protein and fiber)
1 jar Fody Foods Bolognese
2 cups broccoli florets
2 cups kale
1/2 cup dairy free ricotta
2 tbsp Fody Foods garlic-infused olive oil
Nutritional yeast (optional)
DIRECTIONS:
Cook pasta until al dente
Preheat oven to 350˚ F
Cut broccoli florets into smaller pieces and toss broccolini in 1 tbsp garlic-infused olive oil
De-stem kale and massage with 1 tbsp garlic-infused olive oil
Combine pasta, kale, Bolognese, and dollops of ricotta in a casserole dish
Bake for 15 minutes – remove and add broccoli and continue baking another 15 minutes, using the crisp/broil function for the last 2 minutes if you like edges browned!
Top with more crumbled ricotta or a pinch of nutritional yeast and enjoy!
