I didn’t feel like going to the grocery store one Sunday, so I took a look at what I had in my fridge and pantry and this pasta bake just came together! So delicious, comforting, and easy to make – give it a try! Measurements are pretty much up to you and how many people you are serving… I recommend just using your best judgement.
Ingredients
- Brown rice pasta
- Asparagus
- Two cloves garlic
- Kale
- 1 avocado
- Olive oil
- Manchego cheese (or any cheese you like!)
- Bread crumbs
Instructions
- Pre-heat oven to 350
- Line a baking sheet with asparagus and drizzle with olive oil, cook for about 12 minutes in oven or until you can easily pierce asparagus with a fork
- When asparagus is cooked, chop into 1/2 inch pieces and set aside **leave oven on as you will use the oven again to bake the pasta
- Boil water and cook pasta per package instructions
- While water is boiling, make the “pesto” – place two cloves garlic, 1 avocado, a large handful of kale, and about 1/2 cup olive oil in a food processor and combine until smooth
- Once pasta is cooked and drained, return to the pot and add the “pesto”, asparagus, and shredded manchego cheese, combine until ingredients are incorporated
- Transfer pasta into a 8×8 baking dish, top with a light layer of bread crumbs and shredded manchego cheese
- Cook pasta for about 12 minutes, or until bread crumbs are lightly browned
Sprinkle Twist 