Crunchy crust kale pasta bake

•400g macaroni pasta (or other small-shaped pasta) •1 bunch (150g) kale (or other leafy vegetable such as spinach or silverbeet) •1 tablespoon olive oil •625ml (2.5 cups) Vitasoy Original Soymilk •2 tablespoons dairy-free vegetable spread •2 tablespoons cornflour •1 teaspoon Dijon mustard •3 slices multigrain bread, blitzed to make coarse breadcrumbs •1 lemon, zested •3-4 parsley sprigs, leaves picked and chopped 1. Cook the pasta in a large pot of boiling water for 10 minutes or as per packet instructions until almost al dente. You want it a little underdone because it will be heated again in the oven later on. Drain well and then place into a 2L ovenproof baking dish. Set aside. 2. Roughly chop up the leaves and stems of the bunch of kale and add to a frying pan with the olive oil. Fry over medium heat for 1-2 minutes or until just wilted. Transfer half the kale to a mini food processor and add a splash of soy milk. Blitz for 30 seconds until finely chopped and smooth. Pour over the pasta in the baking dish along with the rest of the wilted kale from the frying pan. 3. Heat the oven to 200C. Melt the margarine or butter in a small saucepan, add the cornflour and stir to form a paste. Slowly pour in the remaining soy milk while vigorously mixing to avoid lumps. Stir for 5 minutes until thickened enough to coat the back of a spoon. Stir in the mustard and season with a little salt and lots of pepper. Pour over the pasta and stir well to combine everything. 4. Put the breadcrumbs, lemon zest and parsley into a small bowl and mix well. Sprinkle over the top of the pasta and place in the oven. Bake for 20 minutes or until the breadcrumbs are golden brown and crunchy. Serve immediately.