SPINACH AND MUSHROOM BAKE
I made a big tray of this Spinach and Mushroom Bake for a delicious dinner but even better, it made the best leftovers meal we’ve had in a while! The recipe is up via the link in my profile. The best part is that you can adapt this recipe to any diet (gluten free or not) but you can also adapt it for a vegan diet. Simply use vegan grated cheese and milk of choice to turn it into a meal that suits your dietary needs. Enjoy x
500g pasta spirals
200g finely chopped silver beet spinach
200g button mushrooms
200g grated cheese, dairy or vegan
3 tbs olive oil
1 large brown onion, diced
4 cloves garlic, crushed
2 tbs rice flour
200ml milk of choice
fresh basil leaves
sea salt / freshly ground pepper
Preheat oven 180C fan forced.
Boil the pasta according to packet instructions, until al dente.
In a large and deep pan add the olive oil, onions and mushrooms. Sauté for 2 minutes stirring occasionally and do not allow them to brown.
Add the garlic and spinach and further sauté for 2 minutes.
In the meantime, in a small bowl combine the rice flour and milk and whisk until combined.
Turn off heat and add the pasta and cheese. Combine well and then pour all over the milk mixture. Season with sea salt and pepper.
Pour into an oiled baking dish and cover with baking paper or foil. Bake for 15 minutes then bake uncovered for a further 10 minutes. ‘Serve immediately and garnish with fresh basil leaves.