🍝 Creamy Pasta Bake with Mushrooms, Spinach and Cheese

Name: Creamy Pasta Bake with Mushrooms, Spinach and Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Fusilli; 400 g fresh spinach leaves; 1 shallot; 1 garlic clove; 200 g shiitake mushrooms; 1 tbsp butter; 50 ml dry white wine; 200 ml whipping cream (min. 30% fat content); 100 ml vegetable broth; 200 g grated cheese (e.g. Emmental, Gouda); salt; pepper (from the mill); 1 pinch freshly ground nutmeg; butter (for the ramekins)

779 kcal · 30 min · 4 servings

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Ingredients

400 g Fusilli
400 g fresh spinach leaves
1 shallot
1 garlic clove
200 g shiitake mushrooms
1 tbsp butter
50 ml dry white wine
200 ml whipping cream (min. 30% fat content)
100 ml vegetable broth
200 g grated cheese (e.g. Emmental, Gouda)
salt
pepper (from the mill)
1 pinch freshly ground nutmeg
butter (for the ramekins)

Instructions

1. Boil water in a large pot and add salt. Cook the fusilli pasta until al dente (still slightly firm to the bite). Drain the pasta and rinse briefly with cold water to stop the cooking process. Let them drain well.
2. Wash the fresh spinach thoroughly. Pick the leaves off the tough stems and let the spinach drain. Briefly dip the spinach into boiling salted water (this is called blanching). Remove it immediately and rinse with cold water. Squeeze the spinach well to remove excess water and chop it roughly.
3. Peel the shallot and the garlic clove. Cut the shallot in half and slice it into thin strips. Mince the garlic very finely.
4. Turn on the oven and preheat it to 220 degrees Celsius. Use the top and bottom heat setting.
5. Clean the mushrooms with a damp kitchen cloth to remove dirt. Cut the mushrooms in half.
6. Heat butter in a large pan. Add the shallot strips, mushrooms, and chopped garlic. Sauté the ingredients briefly until fragrant.
7. Add the chopped spinach to the pan. Deglaze the mixture with white wine. Let the alcohol and water evaporate.
8. Pour the cream and vegetable broth into the pan. Remove the pan from the heat.
9. Stir the drained pasta into the sauce. Fold in the grated cheese. Season the mixture with salt, pepper, and a pinch of ground nutmeg.
10. Grease small ovenproof ramekins or a baking dish with a little butter. Fill the ramekins with the pasta mixture.
11. Place the ramekins in the preheated oven. Bake the casseroles for 10 to 15 minutes until golden brown and bubbling.

Nutrition per serving

kcal: 779
Protein: 30 g · Fett/Fat: 37 g · Carbs: 79 g