Garlicky Kale Mac n’ Cheese

with Crispy Breadcrumbs & Pesto

dinner

Blender White Rice Vegan Mozzarella Root Vegetables Pine Nuts Kale Chickpeas Beans/Legumes Basil Almonds Fusion Gluten-Free High-Protein Soy-Free Leafy Greens Nuts Pasta Dinner
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
820
FAT
33g
CARBOHYDRATES
127g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 onion
  2. 4 garlic cloves
  3. 2 oz curly kale
  4. ¼ cup gluten-free panko breadcrumbs
  5. 2 tbsp vegan butter
  6. 2 tbsp rice flour
  7. 1 cup almond milk
  8. 3 oz vegan mozzarella
  9. 8 oz Banza® pasta
  10. 2 tbsp vegan basil pesto
  11. 1 tbsp (2 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (almond, pine nut)
Nutrition

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel and dice the onion(s). Peel and mince the garlic. Destem curly kale and roughly chop the leaves. Add the panko breadcrumbs, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a small bowl. Toss until breadcrumbs are evenly coated.

2
Make the sauce base

Melt butter in a medium saucepan over medium-high heat. Add diced onion and just half the minced garlic. Cook until onion softens, 3 to 5 minutes. Add rice flour and continuously stir until toasted, 1 to 2 minutes. Add almond milk, continuing to stir, and bring to a simmer. Cook until slightly thickened, 2 to 3 minutes.

3
Blend the cheese sauce

Add the almond milk mixture, mozzarella, ½ tsp (1 tsp) salt, and a pinch of pepper to a blender and blend until smooth.

4
Cook the kale

Return the medium saucepan to medium-high heat with 1 tsp (2 tsp) olive oil. Once the oil is hot, add remaining minced garlic. Cook until fragrant, 1 to 2 minutes. Add chopped curly kale and a pinch of salt and pepper, and cook until wilted, 3 to 5 minutes.

5
Cook the pasta

Add pasta to the boiling water, stir, and cook until al dente, 6 to 7 minutes. Drain and run under cool water to stop the cooking process. Return pasta to the large pot, off heat. Add cheese sauce and garlicky kale to the large pot and stir to combine.

6
Serve

Transfer the pasta and kale mixture to a baking dish and top with panko breadcrumbs and a pinch of salt and pepper. Bake until breadcrumbs are golden brown and sauce is bubbly, 6 to 8 minutes. Divide the garlicky kale mac n’ cheese between plates and drizzle with pesto.