Creamy Mushroom and Spinach Pasta Bake

Name: Creamy Mushroom and Spinach Pasta Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 250 g Gluten-Free Spirals (250 g Remano gluten free spirals); 2 cup Mushroom (2 cups mushrooms, sliced); 1 piece Yellow Onion (1 onion, diced); 2 tsp Garlic (2 tsp Stonemill crushed garlic); 1 tbsp Extra Virgin Olive Oil (1 tbsp The Olive Tree extra virgin olive oil); 1 cup Baby Spinach (1 cup The Fresh Salad Co baby spinach); 1 cup Whole Milk (1 cup Farmdale full cream milk); 1 cup Cheese (1 cup Westacre Dairy tasty shredded cheese); 1 tsp Dried Parsley (1 tsp Stonemill parsley flakes); ¼ tsp Table Salt (¼ tsp Stonemill salt); 0 pieces Black Pepper (Stonemill pepper, to taste)

A creamy baked pasta dish with gluten-free spirals, mushrooms, spinach, and a cheese topping, baked until golden.

35 minItalian

Servings4

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Vegetarian
Gluten Free
Pescatarian
Halal

Steps

1Preheat oven to 180°C (fan-forced). Lightly grease a medium baking dish.
2Cook the gluten free spirals according to packet instructions, reducing the cooking time by 1–2 minutes so they are just al dente. Drain and set aside.
3Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened.
4Add the mushrooms and crushed garlic, cooking for a further 3 minutes until tender.
5Reduce the heat and stir in the milk, parsley flakes, salt, and pepper to taste. Simmer gently for 2 minutes.
6Add the cooked pasta and baby spinach to the pan, tossing to coat the pasta and wilt the spinach.
7Transfer the mixture to the prepared baking dish and top with the shredded cheese.
8Bake for 15–20 minutes, or until the cheese is melted and lightly golden.
9Serve warm.