Creamy Mushroom and Spinach Pasta Bake

How to make  Creamy Mushroom and Spinach Pasta Bake

Prep Time:  10 minutes        |        Cook Time: 25 Minutes     |        Serves: 4

Ingredients

• 250 g Remano gluten free spirals  
• 2 cups mushrooms, sliced
• 1 onion, diced
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 cup The Fresh Salad Co baby spinach
• 1 cup Farmdale full cream milk
• 1 cup Westacre Dairy tasty shredded cheese  
• 1 tsp Stonemill parsley flakes
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste

Method

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

Tip

• If you prefer a richer sauce, stir through an extra half cup of shredded cheese before baking.
• Combine 1/2 cup of breadcrumbs with the shredded cheese for added texture and crunch.