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Creamy spinach pasta bake recipe

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Created by Suzanne Gibbs

1 comments

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Rating:

2/ 5 stars 2 Votes

Photography: Andrew Lehmann

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Creamy spinach pasta bake

Ingredients

375g small shell pasta
2 x 300g packets silken firm tofu, drained
2 x 250g packets frozen spinach, thawed, drained
1 large garlic clove, crushed
1 tablespoon extra virgin olive oil
½ cup (60g) grated Mainland Extra Tasty Cheese
salad, to serve

$2.90 per serve

kJ 2130, fat 13g, sat fat 4g.

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Preparation

1. Cook shell pasta in a large saucepan of boiling, salted water according to packet directions. Drain.

2. Meanwhile, process tofu, spinach, garlic and oil in a food processor until fairly smooth. Season to taste. Stir spinach mixture through cooked pasta and cook on low heat for 2-3 minutes, until heated through.

3. Spoon into an 8-cup heatproof dish and scatter with grated cheese. Place under a preheated grill for 5 minutes, until cheese is melted and golden. Serve with salad.

If you enjoyed this Creamy spinach pasta bake recipe then browse more Modern Australian recipes, child-friendly recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Displaying 10 of 594 Modern Australian Restaurants.

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Comments (1)

10 Nov 2010 02:04 AEST

Holly

Carrum

could be good

This dish has potential. I would do it again but without using frozen spinach which has a very strong flavour. Fresh spinach would be better and about half the amount. I would also add some semi sundried tomatoes, roasted capsicum and fetta.

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