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Spinach and Mushroom Bake

Spinach and Mushroom Bake


  • 500 grams ORGRAN pasta spirals of choice (e.g buckwheat and quinoa)
  • 200 grams finely chopped silver beet spinach
  • 200 grams button mushrooms
  • 200 grams grated cheese, dairy or vegan
  • 3 tablespoons olive oil
  • 1 large brown onion, diced
  • 4 cloves garlic, crushed
  • 2 tablespoons rice flour
  • 200 milliliters milk of choice
  • fresh basil leaves
  • sea salt / freshly ground pepper


  1. Preheat oven 180C fan forced.
  2. Boil the pasta according to packet instructions, until al dente.
  3. In a large and deep pan add the olive oil, onions and mushrooms. Sauté for 2 mins stirring occasionally and do not allow them to brown.
  4. Add the garlic and spinach and further sauté for 2 mins.
  5. In the meantime, in a small bowl combine the rice flour and milk and whisk until combined.
  6. Turn off heat and add the pasta and cheese. Combine well and then pour all over the milk mixture. Season with sea salt and pepper.
  7. Pour into an oiled baking dish and cover with baking paper or foil. Bake for 15 mins then bake uncovered for a further 10 mins. Serve immediately and garnish with fresh basil leaves.

Source: CreateCookShare

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