Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 200 g whole wheat pasta (penne)
- 1 large broccoli
- 1 can kidney beans
- 500 ml tomato sauce
- 200 ml oat cream (oat cream cuisine)
- 1 ½ tablespoon Herbs Provence
- 2 cloves garlic
- a bit salt
- some pepper
- some vegetable stock, instant
- 150 g cheese, vean
Print Recipe
Pin Recipe Instructions
- Pre-cook the pasta in salted water for approx. 5 minutes. Meanwhile, cut the broccoli into very small florets and wash, rinse the kidney beans and dice the garlic. Mix the tomato sauce, oat cream, Provence herbs, garlic and season to taste with salt, pepper and possibly some vegetable soup powder.
- Grease a baking dish with oil and add the broccoli, kidney beans, drained pasta and sauce to the baking dish and mix everything well. Cover with cheese and bake at 180 degrees top / bottom heat for around 30 - 40 minutes until the cheese is golden brown.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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