Bean and Pasta Vegetarian Casserole
Servings: 2
Calories: 483kcal
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Ingredients
- 2 tsp olive oil
- 3 cloves garlic
- 5 oz (140 g) wholegrain pasta (short, like farfalle)
- 1 cup (170 g) white beans, cooked (or canned)
- 1 ¼ cup (300 ml) vegetable broth (concentrated and seasoned)
- ½ tsp thyme, dried
- ½ tsp chili flakes
- 4 oz (110 g) kale leaves (torn into leaves)
- 12 cherry tomatoes
Garnish
- 2 tbsp parsley, fresh (finely chopped)
- 1 cup (25 g) basil, fresh (torn into pieces)
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 230C/ 450 F.
- In a stove top and oven proof medium sized casserole dish add the chopped garlic cloves and half the olive oil.
- Cook the garlic on the stove until it begins to turn golden brown around the edges. Take off the heat. If you don’t have a casserole dish to fry your garlic in, just use a small pan and transfer, when the garlic is ready.
- Add the white beans, whole wheat pasta, vegetable broth, kale, chili flakes, thyme and salt to the casserole dish. Mix everything together. Make sure the pasta is in contact with the broth.
- Spread out the cherry tomatoes into the mix.
- Bake for 35-40 minutes.
- Halfway through the bake mix the casserole with a spatula to ensure all of the ingredients have an equal bake. At the end the pasta should be soft and cooked, and the broth almost completely evaporated.
- Top casserole with parsley, basil and remaining teaspoon of olive oil. Season with pepper and salt to taste and enjoy.
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Nutrition
Calories: 483kcal | Carbohydrates: 87g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 942mg | Potassium: 1162mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7604IU | Vitamin C: 85mg | Calcium: 306mg | Iron: 9mg