Creamy Spinach Pasta Bake
Prep time 15 mins, cook time 20 mins. Serves 4. Use up an opened bag of spinach with this tasty creamy spinach and mushroom bake. Store leftovers in an airtight container and freeze portions for when you need dinner in a hurry.
- 340g dried pasta (double the weight if using cooked pasta)
- 2tbsp butter
- 1 small onion, diced
- 1-2 handfuls mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2-3 handfuls baby spinach
- 1tsp mixed herbs
- ½tsp salt
- ¼tsp pepper
- 1tbsp plain flour
- 60ml vegetable stock (or water)
- 240ml milk
- Grated cheese (to taste)
- 2tbsp parsley
Pre-heat oven to 180°C/Gas Mark 4. Cook pasta, drain and set aside. Alternatively, use cooked pasta leftover from a previous meal.
Melt butter in a large pan over medium heat. Add onion and mushrooms, cook for 2-3 minutes or until the mushrooms are soft and tender. Add garlic, herbs, salt and pepper. Cook for another minute. Add flour to coat mixture and cook until lightly browned, about 1 minute. Gradually add vegetable broth and then milk, whisking constantly until incorporated, about 1-2 minutes. Stir in spinach and half the cheese just before turning off heat.
Pour cooked pasta into a large baking dish. Top with spinach mushroom cream sauce. Sprinkle with more grated cheese. Bake for 10-15 minutes or until golden and bubbly.