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Spinach and Mushroom Bake

Spinach & Mushroom Bake - Orgran

  • Cook Time: 25m
  • Total Time: 30m



  • 2 packages ORGRAN Buckwheat Spirals (or Orgran spirals of choice)
  • button mushrooms
  • 1 large brown onion, diced
  • 3 tablespoons olive oil
  • 4 cloves garlic, crushed
  • finely chopped silver beet spinach
  • 200 millilitres milk of choice
  • 2 tablespoons rice flour
  • grated cheese, dairy or vegan
  • sea salt & freshly ground pepper, to taste


  • fresh basil leaves


  • 1. Preheat oven 180°C fan forced.
  • 2. Boil the pasta according to packet instructions, until al dente.
  • 3. In a large and deep pan add the olive oil, onions and mushrooms. Sauté for 2 mins stirring occasionally and do not allow them to brown.
  • 4. Add the garlic and spinach and further sauté for 2 mins.
  • 5. In the meantime, in a small bowl combine the rice flour and milk and whisk until combined.
  • 6. Turn off heat and add the pasta and cheese. Combine well and then pour all over the milk mixture. Season with sea salt and pepper.
  • 7. Pour into an oiled baking dish and cover with baking paper or foil. Bake for 15 mins then bake uncovered for a further 10 mins. Serve immediately and garnish with fresh basil leaves.