Dinner/Lunch

Pasta bake with mushrooms

This pasta bake is very healthy, delicious and vegan, of course. I’m very happy to use products of two companies, that became aware of my website and like to cooperate with me. This makes me very proud. The very yummy spelt rice pasta comes from reishunger and the grated vegan cheese, that gives my pasta bake such a beautiful spicy flavour, was sent to me by veganblitz. Have fun!

Ingredients:

    • whole grain rice penne from Reishunger
    •  350 g champignons
    •  140 g spinach (frozen leaf spinach)
    • 1 cauliflower cut into florets
    • 400 ml vegetable broth
    • 2 garlic cloves
    • 80 ml coconut milk
    • 2 tsp italian herbs
    • 1,5 tsp chili flakes
    • salt and pepper
    • 1 tbsp oil (I used olive oil)
    • 200 g vegan grated cheese from Veganblitz

Boil the cauliflower florets in salted water until they are smooth (15-20 minutes) and drain them. In another pot you boil the whole grain spelt rice penne.
Mix the smooth cauliflower with the vegetable broth, the garlic gloves, coconut milk, spices, salt and pepper until the sauce is creamy.
Fry the champignons in a bit oil in a pan, add the spinach and fry it a little, too. Put the pasta in a baking dish, mix it with the champignon, the spinach and the cauliflower sauce. At last spread the grated cheese over it and bake the pasta at 200 degrees for 25 minutes in the oven.
Enjoy!

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