One pot creamy french onion pasta bake

gruyere cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces calories while maintaining meltiness.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and can be made from scraps.

Heat the olive oil in a large pot over high heat. When the oil shimmers, add the shallot and cook until fragrant, about 3 minutes.

Stir in the lemon zest and red pepper flakes, cook another minute.

Slowly add 4 1/2 cups water, 2 teaspoons kosher salt, the pasta, and kale. Increase the heat to medium-high. Bring the mixture to a boil.

Stir frequently until the pasta is al dente, about 10-12 minutes.

Stir in the coconut milk, pesto, artichokes, and beans. Season, to taste with salt and pepper.

Cook until warmed throughout and the pasta is creamy.

Remove from the heat, stir the basil and dill.

Divide the pasta between plates and break the burrata over each serving of pasta.

Top with pine nuts, additional herbs, lemon juice, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens