Creamy Mushroom and Spinach
Fusilli Bake
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.
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
Pasta
Topping
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
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.
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
Pasta
Topping
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