Eggplant & Kale Pesto Pasta Casserole

Yeah, it's more pesto, but in a casserole, so I'm not crazy, right? Right?



Modified a Recipe by Contentedness Kitchen | Serves: 6 | Time: ~30 min.


Ingredients


Pesto (make ahead of time to make life easier)

2 heaping cups of #kale

3 tbsp EVO

1 clove garlic

2 tbsp lime juice

1 handful fresh basil

1/2 cup walnuts

S&P

Water to thin


The Actual Casserole

8 oz DeBoles gluten free multigrain penne pasta

Kale pesto

One handful of chopped sun-dried #tomatoes

3/4 cup chopped #olives

1 #eggplant

2 handfuls of breadcrumbs

1 clove of garlic

EVO


Instructions


The Pesto

Wash and chop the kale. Transfer to the bowl of a blender. Add the remaining ingredients and process until smooth.


The Actual Casserole

Preheat oven to 390°F.


Wash the eggplant and cut it into thin slices. Heat 1 tbsp of olive oil in a pan and add the eggplant slices. Season with salt and pepper and sauté until the eggplant begins to soften.


Cook the pasta according to package instructions


In the meantime, chop the olives and sun-dried tomatoes.


Mix the cooked pasta, sautéed eggplant, sun-dried tomatoes, olives, and the kale pesto in a large bowl. Transfer to a casserole dish.


In a small bowl, combine gf breadcrumbs with a tbsp of olive oil and one crushed clove of garlic. Spread mixture over the Kale Pasta.


Bake for 15-20 minutes.


When I went to serve it, I ended up putting a few sprinkles of sea salt. I could also see maybe adding crushed red pepper.



Journal


What I ate and drank today

7 glasses of water

2 cups of coffee

1 cup of decaf

Egg, spinach and salsa wrap

Leftover soup

Eggplant chips

Tonight's casserole

Red wine


Exercise

~6 miles of walking

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