AuthorLeah St John, CHN
RatingDifficultyBeginner

If you're in need of a quick and tasty meal, this Mexican Pasta Bake with Kale fits the bill. It has a crispy breadcrumb topping, contains our yummy Veggie Taco Meat, and is a great way to include kale in your diet.

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Yields8 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 340g bags of organic corn pastayou could also use a different gluten-free pasta
 1 700ml jar of organic primavera sauce
 1 300g bag of frozen kaleyou can also use fresh kale, washed, stems removed, and chopped
 10 dashes Franks RedHot original sauceoptional, for extra spice
 1 tbsp tamari
 1 tsp Mexican chili powder
Bread Crumb Topping
 4 slices of gluten-free bread
 2 tbsp nutritional yeast
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp dried thyme
 1 tsp dried parsley
 ¼ tsp Himalayan saltoptional

1

Bring a pot of water to a boil. Cook the pasta according to the directions on the package, draining when al-dente.

2

While the pasta is cooking, pulse all of the bread crumb topping ingredients in a food processor until it reaches a bread crumb texture.

3

Add the primavera sauce, kale, hot sauce, tamari, chili powder, and Veggie Taco Meat to the pasta, and stir well to combine. Heat on medium until hot.

4

Transfer the pasta to a casserole dish, and sprinkle the bread crumb topping on top. Place under broiler on low until the bread crumbs are toasted.

5

Serve, and enjoy.

Category

Ingredients

 2 340g bags of organic corn pastayou could also use a different gluten-free pasta
 1 700ml jar of organic primavera sauce
 1 300g bag of frozen kaleyou can also use fresh kale, washed, stems removed, and chopped
 10 dashes Franks RedHot original sauceoptional, for extra spice
 1 tbsp tamari
 1 tsp Mexican chili powder
Bread Crumb Topping
 4 slices of gluten-free bread
 2 tbsp nutritional yeast
 2 tsp onion powder
 1 tsp garlic powder
 1 tsp dried thyme
 1 tsp dried parsley
 ¼ tsp Himalayan saltoptional

Directions

1

Bring a pot of water to a boil. Cook the pasta according to the directions on the package, draining when al-dente.

2

While the pasta is cooking, pulse all of the bread crumb topping ingredients in a food processor until it reaches a bread crumb texture.

3

Add the primavera sauce, kale, hot sauce, tamari, chili powder, and Veggie Taco Meat to the pasta, and stir well to combine. Heat on medium until hot.

4

Transfer the pasta to a casserole dish, and sprinkle the bread crumb topping on top. Place under broiler on low until the bread crumbs are toasted.

5

Serve, and enjoy.

Mexican Pasta Bake with Kale
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