Mushroom baked pasta

by @elavegan đź’› Recipe:
Ingredients:â €
17 oz gluten-free pasta or pasta of choice (500 g)â €
12 oz of mushrooms (340 g)â €
5 oz of spinach (140 g)â €
1 medium-sized head of cauliflower cut into florets (approx. 500 g)â €
1 1/2 – 2 cups of vegetable broth (360-480 ml) *see recipe notesâ €
2-3 cloves of garlicâ €
1/3 cup coconut milk, canned (80 ml)â €
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 flakesâ €
Salt and pepper to tasteâ €
1 tbsp oilâ €
vegan cheese of choiceâ €
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Instructionsâ €
1) In a pot, cook cauliflower florets in salted water until tender (15-20 minutes) then discard the water.â €
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2) In another pot, cook pasta according to the instructions of the packaging.â €
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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.â €
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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.â €
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5) Place the cooked pasta in a large bowl, add the cauliflower sauce, the mushrooms & spinach, and stir to combine.â €
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6) Pour everything in a greased baking dish (mine measures 13×9 inches resp. 33×23 cm). 7) Add vegan cheese of choice.â €
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8) Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!â €
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Recipe Notesâ €
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. Enjoy!

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