Creamy Spinach & Mushroom Pasta Bake
with Cheesy Panko Topping
Creamy spinach meets mushrooms in this baked delight! Pasta bakes are a classic for a reason, and they’re even better when loaded with veggies and finished with a cheesy breadcrumb topping.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
2 clove
garlic
1 unit
zucchini
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
1 punnet
sliced mushrooms
1 tub
cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 cube
vegetable stock
1 packet
grated Parmesan cheese
(Contains Milk;)
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 bunch
parsley
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the zucchini.
Add the penne to the saucepan of boiling water and cook for 8 minutes, or until ‘al dente’. Drain and set aside.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium high-heat. Add the onion and zucchini and cook for 3-4 minutes, or until the onion has softened. Add the garlic and cook for 1 minute, or until fragrant. Add the sliced mushrooms and butter and cook, stirring, for 4-5 minutes, or until tender.
Reduce the heat to medium-low and add the cooking cream and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the frying pan. Stir to combine. Add the baby spinach leaves. Stir until the baby spinach has just wilted. Stir through the grated Parmesan cheese and season to taste with salt and pepper.
Transfer the penne and the sauce to a medium baking dish and stir to combine. In a medium bowl, combine the panko breadcrumbs (see ingredients list) and shredded Cheddar cheese with salt and pepper and a drizzle of olive oil. Mix to combine and sprinkle over the pasta. Bake for 8-10 minutes, or until the cheese is melted and golden. While the pasta bake is in the oven, roughly chop the parsley.
Divide the creamy spinach and mushroom pasta bake between plates. Garnish with parsley.