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.
Meanwhile, peel and finely chop the shallots. Peel and crush the garlic. Roughly chop the mushrooms.
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.
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.
Finely chop the chives. In a small bow, mix the mozzarella, panko bread crumbs, chives and salt.
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.
Leave the spinach out and serve it on the side with a light vinaigrette.
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
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
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.
Meanwhile, peel and finely chop the shallots. Peel and crush the garlic. Roughly chop the mushrooms.
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.
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.
Finely chop the chives. In a small bow, mix the mozzarella, panko bread crumbs, chives and salt.
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.
Leave the spinach out and serve it on the side with a light vinaigrette.
Instead of using regular water for the sauce, add some of the starchy pasta water!
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