Mushroom and kale pasta tray bake recipe

Mushroom and kale pasta tray bake recipe

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Ready in 45 minutes, this healthier vegetarian tray bake is loaded with mushroom, torn lasagne sheets, kale and fetta.

The ingredient of Mushroom and kale pasta tray bake recipe

  1. 200g swiss brown mushrooms, halved
  2. 1 red capsicum, cut into thick strips
  3. 250g cherry tomatoes, halved
  4. 3 garlic cloves, sliced
  5. 2 tablespoons extra virgin olive oil
  6. 1 tablespoon smoked paprika
  7. 1 teaspoon dried chilli flakes
  8. 4 fresh lasagne sheets
  9. 1 2/3 cups Massel vegetable liquid stock
  10. 1/2 bunch kale, stems and centre veins discarded, leaves roughly torn
  11. 60g reduced-fat fetta, crumbled

The instruction how to make Mushroom and kale pasta tray bake recipe

  1. Preheat oven to 200C/180C fan-forced.
  2. Arrange mushroom, capsicum, tomato and garlic in a large, heavy-based roasting pan. Drizzle with oil. Sprinkle with smoked paprika and chilli flakes. Season with salt and pepper. Toss to combine. Bake for 20 minutes.
  3. Roughly tear pasta into 10cm pieces. Add pasta and stock to roast vegetables in pan. Toss to combine. Top with kale. Bake for a further 10 to 15 minutes or until the vegetables and pasta are tender. Toss to combine. Sprinkle with fetta. Serve.

Nutritions of Mushroom and kale pasta tray bake recipe

calories: 315.719 calories
calories: 14.5 grams fat
calories: 3.3 grams saturated fat
calories: 31.1 grams carbohydrates
calories:
calories:
calories: 11.2 grams protein
calories: 14 milligrams cholesterol
calories: 894 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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