This easy, delicious casserole comes to us from the special edition "Plant-Based Recipes" from allrecipes. This summer edition of the magazine has a great variety of amazing recipes and this is no exception!
Ingredients:
8 oz penne pasta
1 Tbsp oil (I used olive oil)
1/2 lb portobello mushrooms, trimmed and thinly sliced
8 Tbsp vegan margarine/butter
1 large clove garlic, minced (I used 2 cloves and it was perfect)
1/2 tsp dried basil
1/4 cup flour
2 1/4 cups plant milk (I used unsweetened oat milk)
2 cups mozzarella, shredded (I put in only on a portion to make the rest vegan)
1 10-oz package frozen chopped spinach, thawed and with the water squeezed out
1/2 tsp salt
1/4 tsp pepper
Directions:
Preheat oven to 350 degrees. Lightly grease an 9X13" baking dish (I used olive oil spray).
Cook pasta as directed on the package. Drain.
Heat oil in large skillet over medium heat and add mushrooms. Cook until tender and then move mushrooms to a bowl.
Melt the butter in the same skillet and then add garlic and basil, cooking for 30 seconds.
Add flour and cook for about 2 minutes, stirring constantly.
Gradually add milk and simmer, stirring, until thickened (1-3 minutes).
Remove from heat and stir in 1 cup cheese (I used vegan parm), the spinach, salt, pepper and cooked mushrooms.
Add pasta.
Transfer to the prepared baking dish. I added cheese on a portion for my vegetarian sons and left the rest as a vegan dish.
Bake for 30 min in the oven. Remove and let rest for 5 min, then serve hot.
This was a very simple and delicious dish. I loved how I had everything on hand and it was a quick meal that left me satisfied and without a trashed kitchen! Dishes were done and put away before the baking was done!
Vegan rating: ⭐⭐⭐⭐⭐ - With the ease of assembly and the delicious final product, there is no downside to this one!
Carnivore rating: ⭐⭐⭐⭐ + 1/2 - "Very good!"
Kid rating: ⭐⭐⭐⭐⭐ - "There is no down side here."
Enjoy!