Creamy Spinach and Mushroom Pasta Bake

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 30 minutes

Ingrédients

12 oz pasta (uncooked)

2 tablespoons unsalted butter

1 small onion (diced)

1 pound mushrooms of choice (thinly sliced)

2 cloves garlic (minced)

3 cups baby spinach

1 teaspoon italian seasoning

1/2 tsp salt

1/4 tsp pepper

1 tablespoon all-purpose flour

1/2 cup vegetable broth (or water)

1 cup light cream (or half and half)

1/4 cup freshly grated Parmesan

1 cup mozzarella cheese

2 tablespoons chopped fresh parsley leaves

Instructions

Pre-heat oven to 375F.In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Set aside.

Melt butter in a large skillet over medium heat. onion and mushrooms, cook for 2-3 minute or until the mushrooms are soft and tender. Add garlic, spinach, italian seasoning, and salt + pepper. cook for another minute.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth and then cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in parmesan just before turning off heat.

Pour cooked pasta into a large 13x9 baking dish. Top with spinach mushroom cream sauce. Drizzle with mozzarella cheese. Bake for 18-20 minutes or until bubbly.

Nutrition

• Calories: 412 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 10 g
• Cholestérol: 51 mg
• Sodium: 481 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 17 g