Easy one-pot pasta dish baked in the oven. Creamy, yet light and seriously delicious, this pasta recipe is also full of heart-healthy vitamins and minerals from spinach and mushrooms.
INGREDIENTS ------------------
serves 4
500g [gf] pappardelle pasta
750 ml filtered water
8 mushrooms, sliced
100 g fresh spinach
400 ml tomato passata
2 tbsp olive oil [or other vegetable cooking oil]
2 garlic cloves, sliced or chopped
grated vegan mozzarella
handful fresh basil leaves
1 - 2 tbsp unrefined salt
1 tsp oregano
freshly ground black pepper
METHOD ---------------------
Arrange pasta nests in a large oven dish [choose a dish with cover].
Drizzle with oil.
Spread evenly layers of garlic, mushrooms and spinach [reserve some fresh spinach to garnish].
Season with salt.
Pour in passata, then water.
Add grated vegan mozzarella, basil leaves, oregano and freshly ground black pepper.
Cover the dish and bake in the oven at 200 C for ca. 35 min.
Garnish with fresh spinach leaves, extra mozzarella, basil leaves.
Season to taste & serve.
Enjoy with crisp dry white wine such as Pinot Grigio, Pecorino or Sauvignon Blanc.
Video instructions:
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