Mushroom pasta bake with spinach and smoked tofu
Ingredients for Mushroom pasta bake with spinach and smoked tofu
| Amount | Ingredient |
|---|---|
| 350 grams | Mushrooms |
| 250 grams | Penne wholegrain durum wheat |
| 350 grams | baby spinach Tk |
| One Bch | Cream (or soya cream) |
| 150 grams | Smoked |
| 1 tbsp | Herb cream cheese |
| 1 medium | Onion |
| 1 no | Garlic |
| 1 pc | Egg |
| 1 pc | Dried chili pepper |
| something | sep |
| Herb mixture | 80 grams |
| Grated Emmental | 1 Pck |
| Mozzarella | something |
| Salt, pepper, instant vegetable broth | something |
| Olive oil |
Mushroom pasta bake with spinach and smoked tofu Directions
Cut tofu into cubes, chop onion and fry together in a pan with olive oil, crushed in a mortar with the chili pepper and herb mixture over the faithful. Set aside.
Pasta according to package instructions in salted water until al dente, cook and drain.
Thaw spinach with a little broth in a saucepan and sprinkle with finely chopped garlic.
Mushrooms into slices with olive oil and fry briefly. Everything together into a complete Aufflaufform and mix well.
Cream the cream cheese, egg, pepper and broth in a blender jar instant mix and over the casserole. Mozzarella into cubes and put together with the Emmental over the casserole.
Bake in a preheated oven at 160 degrees convection bake about 15 minutes.
