Creamy Mushroom and Spinach

Fusilli Bake

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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!

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

Cooking Time: 35 min

Cals 853 · Prot 27 · Carbs 143 · Fat 23

Dairy-Free

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

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

Cooking Time: 35 min

Cals 853 · Prot 27 · Carbs 143 · Fat 23

Dairy-Free

Instructions

photo

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. 

photo

2 Prep

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

photo

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. 

photo

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

photo

5 Prep crumb

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

photo

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!

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
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