Creamy Mushroom and Spinach

Name: Creamy Mushroom and Spinach Fusilli Bake
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Fusilli pasta; 1 Pieces of Shallots; 4 Pieces of Garlic cloves; 250 Grams of Chestnut mushrooms; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 10 Grams of Plain flour; 200 ML of Water; 250 ML of Soy cream; 1 Pieces of Vegetable stock cube; 10 ML of Soy sauce; 4 Grams of Nutritional yeast; 125 Grams of Baby spinach; 15 Grams of Fresh chives; 75 Grams of Vegan mozzarella; 20 Grams of Panko bread crumbs; 1 Tsp of Salt

Fusilli Bake

Our vegan mozzarella which is coconut-shea based melts just like the real thing!

Cals 912 · Prot 30 · Carbs 133 · Fat 31

Vegan

35 min

Creamy Mushroom and Spinach Fusilli Bake

Our vegan mozzarella which is coconut-shea based melts just like the real thing!

Cals 912 · Prot 30 · Carbs 133 · Fat 31

Vegan

Ingredients

Pasta

Fusilli pasta 10*

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*11*

10 Grams

Water

200 ML

Soy cream 9*

250 ML

Vegetable stock cube 15*

1 Piece

Soy sauce 9*10*11*

10 ML

Nutritional yeast

4 Grams

Baby spinach

125 Grams

Topping

Fresh chives

15 Grams

Vegan mozzarella

75 Grams

Panko bread crumbs 10*11*12*

20 Grams

Salt

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *9 Soya, *15 Celery, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3807 / 912
Fats (g)	31.3
of which saturated (g)	6.4
Carbohydrates (g)	133
of which sugars (g)	8.1
Fibers (g)	12.5
Proteins (g)	29.9
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

2 Prep

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

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.

4 Make sauce

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

5 Prep crumb

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

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.

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