b'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. Ingredients MethodPre-heat oven to 180C/Gas Mark340g dried pasta 4. Cook pasta, drain and set aside. (double the weight Alternatively, use cooked pasta leftover if using cooked pasta)from a previous meal.2tbsp butterMelt butter in a large pan over medium1 small onion, diced heat. Add onion and mushrooms, cook1-2 handfuls mushrooms,for 2-3 minutes or until the mushrooms thinly sliced are soft and tender. Add garlic, herbs,2 cloves garlic, minced salt and pepper. Cook for another2-3 handfuls baby spinach minute. Add flour to coat mixture and 1tsp mixed herbs cook until lightly browned, about tsp salt 1 minute. Gradually add vegetabletsp pepper broth and then milk, whisking1tbsp plain flour constantly until incorporated, about 1-2 minutes. Stir in spinach and half the60ml vegetable stock cheese just before turning off heat. (or water) 240ml milk Pour cooked pasta into a large baking dish. Top with spinach mushroomGrated cheese (to taste) cream sauce. Sprinkle with more2tbsp parsley grated cheese. Bake for 10-15minutes or until golden and bubbly.43'