Creamy Mushroom and Spinach

Fusilli Bake
Our vegan mozzarella which is coconut-shea based melts just like the real thing!
Cals 853 · Prot 27 · Carbs 143 · Fat 23
Vegan
Try Hello Chef Now
35 min
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Our vegan mozzarella which is coconut-shea based melts just like the real thing!
Cals 853 · Prot 27 · Carbs 143 · Fat 23
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Pasta
Fusilli pasta
250 Grams
Shallots
1 Piece
Garlic cloves
4 Pieces
Chestnut mushrooms
250 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
1 Tsp
Plain flour
10 Grams
Water
200 ML
Soy cream
250 ML
Vegetable stock cube
1 Piece
Soy sauce
10 ML
Nutritional yeast
4 Grams
Baby spinach
125 Grams
Topping
Fresh chives
15 Grams
Vegan mozzarella
75 Grams
Panko bread crumbs
20 Grams
Salt
0.5 Tsp

Tips for fussy eaters

Leave the spinach out and serve it on the side with a light vinaigrette.

Pro tip

Instead of using regular water for the sauce, add some of the starchy pasta water!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Boil pasta

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked. Drain once cooked. 
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2 Prep

Meanwhile, peel and finely chop the shallots. Peel and crush the garlic. Roughly chop the mushrooms
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3 Saute

Heat a large pan over a medium-low heat with a drizzle of oil. Once hot, add the shallots and mushrooms with a generous pinch of salt and pepper and cook for 5 min. Add the garlic and flour and cook for 1 min further. 
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4 Make sauce

Whisk the water and soy cream into the pan. Add the stock cubesoy sauce and nutritional yeast and simmer for 5 min. Fold the spinach into the sauce
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5 Prep crumb

Finely chop the chives. In a small bow, mix the mozzarella, panko bread crumbschives and salt
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6 Bake

Place the drained pasta in a large baking dish. Pour the spinach and mushroom sauce over the pasta and give everything a good mix up. Top with the mozzarella crumb and bake for 20 min until golden brown on top. 

Tips for fussy eaters

Leave the spinach out and serve it on the side with a light vinaigrette.

Pro tip

Instead of using regular water for the sauce, add some of the starchy pasta water!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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