Dairy Free Creamy Chicken and Kale Spelt Bake


Prep: 20-25min, Cooking 25-30mins 


350g Spelt penne or spiral pasta, cooked  

1 tbsp. olive oil

1 brown onion, chopped

500g chicken mince

300g butternut pumpkin, peeled, grated

1 tbsp chopped fresh sage

½  cup chicken stock

1-2 cups creamy original soy milk

1½ tbsp brown rice flour

150g kale, finely chopped


Preheat oven to 200°C.

In a large frying pan over a medium-high heat, cook the onions till brown then add the mince for 10 minutes.

Add pumpkin, sage, stock and soy milk. Simmer for 5 minutes or until pumpkin is just tender.

Combine the rice flour and 2 tablespoons of warm water, stir into sauce and cook, stirring, for 2 minutes or until sauce boils and thickens.

Add the kale, pasta, salt and pepper and stir to combine.

Spoon mixture into a 12-cup capacity ovenproof dish and bake for 20-30 minutes or until cooked.

Serve with a salad.