The longer you leave the casserole uncovered, the crispier the top will become.
View recipe in app to see recipe nutrition (find app below).
Wash and cut your asparagus, Mushrooms, portobello mushroom, swiss chard and zucchini so that they all are a similar size.
Finely chop your celery stalk and shallots.
Boil pasta according to instructions on package. Save about a 1/4 cup of the starchy water when draining.
Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
Heat coconut oil in a pan, add celery stalk and shallots, and fry at a lower temperature for several minutes.
Turn up the heat to medium and add Asparagus, Mushrooms, Portobello Mushroom and Zucchini to your pan and fry for 10 minutes, stirring occasionally.Finally, add Spinach and Swiss Chard and fry for 5 extra minutes.
Preheat your oven to 200°C (400°F).
Add your starchy water to the frying pan and bring to a boil to thicken the sauce. Add salt and pepper to taste.
Add the cooked pasta to your pan and mix evenly.
Spread your ingredients evenly into a casserole dish.
Cover your casserole dish with aluminum foil and bake in the oven at 200°C (400°F) for 30 minutes or until top is golden brown. Uncover for the last 10 minutes.
Add Almonds, Nutritional Yeast, Pickles and Sun-Dried Tomato on top.