Updated: Nov 2, 2020
Start off a romantic night with the best vegan pasta dish ever. This recipe is one of my favorites, it is sweet, savory, salty and has the perfect amount of crunch!
2 bunches of Kale
3 tbsp of Olive Oil
1 box Whole Wheat Penne
1 container of Vegan Pesto
1/2 cup of Raisins
1 Package of Daiya Dairy Free Mozerella Shreds
(optional: 1/2 cup of sliced almonds)
Clean your kale and place it on a baking sheet covered in 1 tbsp of olive oil. Bake in the oven for 5-10 minutes until kale is slightly browned.
Cook pasta in a pot, drain and add pesto. Add extra parsley, garlic, onion, salt and ground pepper in pasta, for taste.
Line a deep dish baking sheet with aluminum foil. Add pesto pasta on the bottom, add the kale on top, then the raisins and finally cheese. Bake on 400 degrees until cheese is melted and kale is crunchier. Add sliced almonds on top and enjoy!