Creamy White Bean & Kale Pasta Bake

Ingredients

• 12 oz Penne Pasta
• 1 can (15 oz) Cannellini Beans
• 1 bunch Curly Kale
• ½ cup Raw Cashews
• 1 cup Vegetable Broth
• 4 cloves Garlic
• 3 tbsp Nutritional Yeast
• 2 tbsp Lemon Juice
• ½ cup Panko Breadcrumbs
• 2 tbsp Olive Oil
• 1 tsp Italian Seasoning

1. 1Preheat oven to 400°F. Cook penne according to package directions, adding kale in the last 2 minutes. Drain.
2. 2Blend soaked cashews with vegetable broth, garlic, nutritional yeast, and lemon juice until completely smooth. Season with salt to taste.
3. 3Combine pasta, kale, cannellini beans, and cashew cream in a large bowl. Toss well. Pour into a 9×13 baking dish.
4. 4Toss panko with olive oil and Italian seasoning. Spread over the pasta.
5. 5Bake 15–18 minutes until breadcrumb topping is golden and edges are bubbly.