Ingredients:
17 oz gluten-free pasta or pasta of choice (500 g)
12 oz of mushrooms (340 g)
5 oz of spinach (140 g)
1 medium-sized head of cauliflower cut into florets (approx. 500 g)
1 1/2 – 2 cups of vegetable broth (360-480 ml) *see recipe notes
2-3 cloves of garlic
1/3 cup coconut milk, canned (80 ml)
Spice mix: 1-2 tsp onion powder, 1 tsp garlic powder, 2 tsp dried Italian mixed herbs, 1/4-1/2 tsp crushed red pepper flakes
Salt and pepper to taste
1 tbsp oil
vegan cheese of choice
Instructions
1) In a pot, cook cauliflower florets in salted water until tender (15-20 minutes) then discard the water.
2) In another pot, cook pasta according to the instructions of the packaging.
3) Once the cauliflower is fork tender, put it in a blender, together with the vegetable broth, garlic, coconut milk, spices, and salt + pepper. Blend until the mixture is smooth.
4) Heat oil in a skillet and fry the mushrooms over medium heat for about 5 minutes. Add spinach and fry for an additional minute. Turn off the heat.
5) Place the cooked pasta in a large bowl, add the cauliflower sauce, the mushrooms & spinach, and stir to combine.
6) Pour everything in a greased baking dish (mine measures 13×9 inches resp. 33×23 cm). 7) Add vegan cheese of choice.
8) Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!
Recipe Notes
If you want your pasta bake to be creamy (with a little bit of sauce) use 2 cups of vegetable broth, otherwise, use 1 1/2 cups.
