Creamy Baked Fettuccine with Kale Recipe - Forks Over Knives

Ingredients

• 2 pints cherry tomatoes
• 1 medium onion, cut into slivers
• 6 cloves garlic, thinly sliced
• 2 teaspoons chopped fresh rosemary
• 2 cups low-sodium vegetable broth
• 8 oz. dry whole grain fettuccine, broken into 3-inch pieces
• 4 cups chopped fresh kale leaves
• ½ cup oil-free hummus
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• ¼ cup sliced Kalamata olives
• 2 tablespoons nutritional yeast