Topping
25g flaked Almonds
50g Oats
1Tbsp Olive Oil

• 2 tbsp of pesto
• 100g cashew nuts
• 10g nutritional yeast
• 1 tbsp capers
• 1 tsp salt
• 1 tsp pepper
• 1 sprig of rosemary
• 600g Passata
• 300ml water
• 150g Kale, chopped roughly
• 1 tin artichokes, drained and quartered
• 6 sun-dried tomatoes, roughly chopped
• 2 red peppers – from a jar, sliced finely
• 12 pitted olives, chopped roughly
• 1 garlic clove
• 1 onion, finely sliced
• Lemon rind, 2 ‘wheels’
• 150g Pasta

In a bowl, mix together the oats, sliced almonds and olive oil and set aside

Add the cashews to a saucepan, cover with water and boil for 8 minutes to soften, Add the kale to the pan of bubbling cashews and cook for a further 2 minutes.

Drain the kale and cashews and blitz with the nutritional yeast, pesto and seasoning until you have a creamy mixture.

Heat the saucepan, adding a little olive oil and add the onion.  Fry for 5 minutes before adding the artichokes, garlic, sun dried tomatoes, peppers, olives and capers and stir for 2-3 minutes to warm through.

Add the passata, sprig of rosemary, 2 wheels of lemon, salt and pepper to the pan, simmer for 10 minutes stirring occasionally to prevent catching

Meanwhile cook the pasta to al dente, then drain

Mix the drained pasta into the vegetable mixture and add it to the Remoska/Oven dish

Top with the almond and oat mix

Bake in the Remoska for 20 minutes / Oven 15-20 minutes at 180 degrees.