Creamy Pasta Bake With Mushrooms & Spinach24

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VEGAN VITAMINS
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Recipe

Creamy Pasta Bake With Mushrooms & Spinach (Total Time 45 Minutes ---- Servings 6)

Nutrition

Cheesy Vegan Pasta Bake Recipe

Amount Per Serving

Calories 429Calories from Fat 97

%Daily Value*

Fat 10.8g17%

Carbohydrates 61.7g21%

Fiber 11.8g47%

Sugar 6.7g7%

Protein 18.4g37%

*Percent Daily Values are based on a 2000 calorie diet.

Notes

If you want your pasta bake to be creamy (with a little bit of sauce) use 2 cups of vegetable broth, otherwise, use 1 1/2 cups.

Instead of canned coconut milk, you can use any other plant-based milk or cream of choice (e.g. soy milk/cream, oat milk/cream, almond milk, etc.).

You can also cook the pasta and cauliflower already in the morning and

store it in the fridge until you start making this dish.

Recipe serves 6. Nutrition facts are for one serving.

This vegan pasta bake with cauliflower, mushrooms, and spinach is a great comfort food which is plant-based, gluten-free, and healthy. It's

cheesy, creamy, delicious, and easy to make.


Cuisine American

Prep Time25 minutes

Cook Time20 minutes

Total Time45 minutes

Servings 6

Ingredients


17 oz (500 g) pasta of choice e.g. gluten-free

12 oz (340 g) of mushrooms

5 oz (140 g) of spinach

1 medium-sized (500 g) head of cauliflower cut into florets

1 1/2 - 2 cups (360-480 ml) of vegetable broth (*see recipe notes)

2-3 cloves of garlic

1/3 cup (80 ml) coconut milk canned (*see recipe notes)

1-2 tsp onion powder

1 tsp garlic powder

2 tsp dried Italian mixed herbs

1/4-1/2 tsp crushed red pepper flakes

Salt and pepper to taste

1 tbsp oil

1 batch of (200 g) easy vegan cheese sauce (or vegan cheese of choice)

Instructions


In a pot, cook cauliflower florets in salted water until tender (about 15 minutes) then discard the water.

In another pot, cook pasta according to the instructions on the packaging.

Once the cauliflower is fork tender, process it in a blender or food

processor, together with the vegetable broth, garlic, coconut milk,

spices, and salt + pepper. Blend until the mixture is smooth.

Heat oil in a skillet and fry the mushrooms over medium heat for about 5

minutes. Add spinach and fry for an additional minute. Turn off the heat.

Place the cooked pasta in a large bowl, add the cauliflower sauce, the mushrooms & spinach, and stir to combine.

Pour everything in a greased baking dish (mine measures 13x9 inches /

33x23 cm).

Make a batch of my easy vegan cheese sauce and pour it on top or use any vegan cheese of choice.

Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!

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