Winter Greens Pasta Bake

Recipe
Written By pollen + grace


Recipe:

Winter greens pasta bake

PLANT-BASED

Total time: 25 mins
Serves: 2

Part of our Comfort Series, this winter greens pasta bake is the kind of midweek meal that just makes everything feel a bit easier. It’s cosy, full of feel-good flavours, and has that creamy, baked-in warmth that hits the spot on a cold evening. Hearty but not heavy, simple and so satisfying.

INGREDIENTS

For the pasta bake:

  • 500g short pasta

  • ¼ cup extra-virgin olive oil

  • 3 large leeks

  • 6 garlic cloves, thinly sliced

  • 1-2 tsp mild red pepper flakes

  • 100g curly kale, stems removed and roughly chopped

  • 100g spinach, roughly chopped

  • 1 tbsp white miso paste

  • 100g frozen baby peas, thawed and drained

  • 4 tbsp nutritional yeast

  • Salt and pepper to taste

For the soy bechamel:

  • 500 ml unsweetened soy milk

  • 40 g olive oil

  • 50 g all-purpose flour

  • Salt, pepper, nutmeg and nutritional yeast to taste

METHOD

  • Whisk 2 tbsp olive oil with 2 tbsp flour in a pan 1–2 min. Gradually whisk in heated soy milk until thick and creamy. Season with salt, pepper, nutmeg, and nutritional yeast. Set aside.

  • Preheat oven to 200 °C. Cook pasta until al dente, drain.

  • Sauté leeks in olive oil with salt until soft and lightly golden (6–8 min). Add garlic, red pepper flakes, black pepper 1 min. Stir in kale 3–4 min, then spinach 2 min. Mix in miso if using.

  • Combine the soy béchamel, greens, peas, nutritional yeast, and pasta. Toss to coat evenly.

  • Transfer to a baking dish, top with nutritional yeast, and bake 25–30 min until bubbling and lightly crisp.

  • Cool 5 min before serving.

pollen + grace
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