The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked garlic and chard pasta gratin
Smoked garlic and chard pasta gratin
Prep in 10
New
7 plants
Low sat fat
Serving size
Ingredients
- 250g brown rice penne (Eggs)
- 80g sliced kale
- 4 smoked garlic cloves
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 10g dried porcini mushrooms
- 1 unwaxed lemon
- 100g rainbow chard
- 40g flaked almonds (Nuts)
- 2 tbsp buckwheat flour
- 20g ground almonds (Nuts)
- 1 shallot
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 491
Protein: 13g
Carbs: 56g
Fat: 23g
Smoked garlic and chard pasta gratin
Smoked garlic and chard pasta gratin
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9 and boil a kettle. Half fill a large saucepan with boiling water and a pinch of sea salt. Add the penne and boil for 3-4 mins, then drain. Stir 1/2 tbsp oil through the pasta to prevent sticking.
- Finely dice the shallot. Finely chop or crush the garlic. Heat a large frying pan with 1/2 tbsp oil on a medium heat and cook the shallot and garlic for 4-5 mins, stirring occasionally until softened.
- Meanwhile, remove the kale leaves from the stalks and thinly slice. Thinly slice the chard leaves and stalks (keep separate).
- Add the buckwheat flour to the frying pan and stir. Mix the almond cream with 400ml of water and slowly pour it into the pan, continuously stirring and letting the cream thicken before adding more. Once all of the cream is in the pan add the nutritional yeast. Stir well then add the chard stalks and simmer for 4-5 mins until thickened to a creamy sauce.
- Add the drained pasta, chard leaves and kale to the sauce and stir to coat them in the sauce. Transfer everything to a large baking dish and sprinkle the ground and flaked almonds all over the top. Bake for 6-8 minutes until the almonds turn golden.
- Serve the gratin straight from the baking dish.
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