This delicious pasta bake is zesty. The spinach, tomatoes and mushrooms are cooked with garlic, onion, lemon zest, juice and combined with a cheese sauce. This pasta can be made low FODMAP, lactose or gluten free. Enjoy.
Ingredients 400g spiral pasta (gluten free if required)
Salted water, boiled (reserve 1/4 cup pasta water)
1 tbsp olive oil
2 cloves of garlic, crushed (exclude for low FODMAP)
1 small onion, finely cut (exclude for low FODMAP)
500 g baby spinach
500 g mushrooms, sliced
1 lemon, finely zested and juiced
2 large tomatoes, diced
400 g tin tomatoes
Salt and pepper, to season
1 cup milk (lactose free if required)
1 tbsp cornflour
2 cups grated cheese (lactose free if required)
Preheat the oven to 180 degrees.
Cook the pasta in salted boiling water for 2 minutes less than the packet instructions. Drain, reserving 1/4 cup of the pasta water, and set aside.
While the pasta is cooking, sauté the garlic in oil for 1 minute in a frypan on medium heat. Add the onion and sauté until caramelised.
Add the mushrooms and sauté for 2 minutes until tender.
Add the spinach, lemon zest and juice and cook for 1 minute until wilted.
The mushrooms and spinach taste great with lemon
Add the diced and tin tomatoes, salt and pepper and stir to combine.
Heat the milk in a saucepan on medium heat. Add the cornflour when bubbles start to form around the edge, and stir continuously for 2 minutes until the sauce thickens. Add 1 cup cheese and stir until melted. Pour onto the tomato and spinach mixture and stir to combine.
The pasta sauce
Add the pasta and reserved pasta water to the tomato and spinach sauce and stir to evenly coat the pasta. Transfer to a baking dish and sprinkle on the remaining grated cheese.
The combined pasta and sauce ready for cheese
Bake for 15 minutes until the cheese is melted and golden.
Take the pasta bake out of the oven and allow to cool slightly.