Easy Vegan Pasta Bake with Sausage, White Beans & Kale

🧂 Ingredients

• 8 oz box of chickpea or lentil pasta (I used penne)
• 1 tbsp extra virgin olive oil
• 380 g cooked spicy Italian vegan sausage, sliced (or mild for the kiddos)
• 19 oz can of no salt added white beans, drained and rinsed
• 3 cups baby kale leaves

  stems removed
• 680 ml can of tomato sauce (your favourite brand)
• 1 tsp dried oregano
• 1 tbsp aged balsamic vinegar
• 1 tbsp nutritional yeast
• Salt and pepper

  to taste
• Pinch red chili flakes

  or to taste
• 2 cups vegan strong flavoured cheese or aged white cheddar, divided

  shredded

Instructions

• 1 Preheat oven to 400 F.
• 2 Cook pasta according to box instructions minus 1-2 minutes from the recommended
  cooking time.
• 3 Add the oil to a casserole dish over medium high heat. Add the sausage and brown
  on both sides. Add the kale leaves and toss until wilted. Set aside.
• 4 Add the tomato sauce, oregano, balsamic, nutritional yeast, salt, pepper, and
  chili and cook until simmering, about 5-7 minutes.
• 5 Add the pasta, sausage, kale, and white beans, along with 1 ½ cups of the
  cheese. Toss to coat.
• 6 Sprinkle with the remaining ½ cup of cheese and bake for 10-12 minutes until
  bubbly and golden.

Nutrition Info