Creamy mushroom and spinach pasta bake
Allergen – Contains gluten, dairy.
g
V
Vegetarian
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 170°C.
- In a large pot melt the margarine, add the onion and the garlic, cook until soft.
- Add the mushrooms and cook down for 10-15 minutes.
- Add the flour and stir in well, add in the cold stock and whisk until a thick sauce forms.
- Pour in the milk and whisk again to ensure no lumps, turn down to a simmer and cook for 25-35 minutes or until flour taste is cooked out.
- In the meantime, bring a large pot of water to the boil and cook the pasta until al dente, drain.
- Add the pepper and the spinach to the sauce, stir well.
- Tip the drained pasta into the sauce and stir well, pour into a gastronorm tray and cover the top with cheese. Bake in the oven for 15-20 minutes or until cheese has melted and begun to brown.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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