Vegan Pasta Bake With Sausage, Squash and Kale
User Reviews
5.0
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 40 mins
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Servings
8 servings
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Calories
430 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Pasta Bake With Sausage, Squash and Kale
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A comforting pasta dish with vegan Italian sausage, sautéed onion, garlic and kale, roasted winter squash, and a creamy béchamel, all topped with bread crumbs. *See notes for a list of equipment needed.
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Ingredients
For the roasted squash:
- 1 small butternut squash or two honeynut, peeled, seeds removed, cut into half inch cubes (should yield 2 to 3 cups)
- 1 teaspoon oil
- pinch of salt
For the sauté:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 bunch kale, thick stems removed, chopped
- ½ teaspoon salt
- 3 links vegan Italian sausage, diced or sliced into half moons
For the béchamel:
- 4 tablespoon vegan butter
- ⅓ cup all-purpose flour
- 3 ½ cups unsweetened, plain plant milk, such as soy, warmed
- 1 teaspoon salt
- pepper
- pinch of ground nutmeg
Pasta plus breadcrumb topping:
- 1 pound dried pasta, such as pipe rigate, farfalle, ziti, fusilli or shells
- 4 lices baguette, cut into cubes (should yield 1 to 1 ½ cups cubes)
- ½ teaspoon salt
- 1 teaspoon olive oil
Instructions
Roast the squash:
- Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone mat. Toss the squash with the oil and salt and spread it in a single layer on prepared pan. Roast 30 to 35 minutes or until tender and slightly caramelized. Begin the next step while the squash bakes. Keep oven on at 400 degrees.
Sauté the veggies and sausage:
- Preheat a large sauté pan over medium heat. Add the oil and onion to the pan. Stirring occasionally, cook 5 to 7 minutes or until softened.
- Add the sausage. Stirring occasionally, cook 3 to 5 minutes or until hot. Add the garlic and cook for an additional minute. Add the kale and cook 3 to 4 minutes or until kale is dark green and softened. Transfer mixture to a bowl and set aside.
Make the béchamel sauce and cook the pasta:
- Fill a large pot with salted water. Cook pasta according to package instructions. Drain in a colander.
- Preheat the same pan used to saute the veggies over medium heat. Warm the milk in the microwave or separate sauce pan.
- Once the saute pan is hot, add the butter. As soon as the butter is melted whisk in the flour and cook 1 minute. Whisk in warm milk, salt, pepper, and nutmeg. Stirring, cook at a low simmer until slightly thickened, about 5 minutes. Remove from heat. Don't be concerned if a skin forms on top. Stirring again will smooth it out.
Assemble:
- Lightly oil a 9x13 casserole dish. Pour about ¾ of the pasta into the dish. Add the kale mixture and squash. Pour béchamel over the top and carefully stir to combine. Depending on space, add some or all of the remaining pasta. Stir again so that everything is coated with sauce.
- Pulse the cubed bread in a high-speed blender or food processor until you have fairly uniform crumbs. Add olive oil and ½ teaspoon salt and pulse a few more times to combine. Sprinkle bread crumbs over the pasta and bake uncovered 20 to 25 minutes or until hot and slightly toasted on top.
Notes
- Equipment needed:vegetable peeler and a good knife9x13 casserole dishbaking sheetlarge saute panpot for cooking pastablender or food processor (if making your own bread crumbs)
- Store leftovers in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
8servings
Calories
430kcal
(22%)
Carbohydrates
60g
(20%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
0mg
(0%)
Sodium
730mg
(30%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
13800IU
(276%)
Vitamin C
42.1mg
(47%)
Calcium
210mg
(21%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 8servings | |
| Calories | 430kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 730mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 13800IU | 276% |
| Vitamin C | 42.1mg | 47% |
| Calcium | 210mg | 21% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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