Noodle Casserole with Mushrooms, Spinach and Cheese
Healthy lunch? This noodle casserole with mushrooms, spinach and cheese recipe from Spoonsparrow tastes guaranteed!
Ingredients
- 400 g fusilli
- 400 g fresh leaf spinach
- 1 Shallot
- 1 Garlic clove
- 200 g shiitake mushrooms
- 1 EL Butter
- 50 ml dry white wine
- 200 ml whipping cream (min. 30% fat)
- 100 ml Vegetable broth
- 200 g grated cheese (e.g., Emmental, Gouda)
- Salt
- pepper (from the mill)
- a pinch freshly ground nutmeg
- butter (for the ramekins)
Instructions
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1.
Cook fusilli in boiling salted water until very al dente. Shock and drain. Wash, strip, trim stems of spinach and drain. Briefly blanch in boiling salted water, shock, squeeze out excess liquid and roughly chop.
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2.
Peel shallot and garlic; halve shallot and cut into strips, finely mince garlic. Preheat oven to 220°C (fan). Clean mushrooms with a damp cloth, halve them. Sauté shallot strips, mushrooms and garlic in hot butter. Add spinach and deglaze with white wine. Let evaporate, pour in cream and broth. Remove from heat and stir in noodles. Fold in cheese and season with salt, pepper and nutmeg. Fill greased, oven‑proof ramekins and bake 10–15 minutes until golden brown. Serve immediately.
