- Pasta (Spelt or wholegrain) 350g
- New Zealand Spinach (or Babyspinach) 200g
- Champignons aka mushrooms (brown in slices) 200g
- Soya cream 200ml
- Mozzarella (slices) 1 pck
- Onions (cut in fin cubes) 2
- Nutmeg 1/4 Tbsp
- Lemon (Juice and peel) organic 1/2
- Vegetable stock 200ml
- Side Salad (seasonal) of your choice
- Olive oil 3 Tbsp
1. Wash the New Zealand spinach with cold water and stir 3 minutes it in a heated pan together with the champignons and the onions in Olive oil. Add the spinach as the last to keep it as fresh as possible – only for 30 seconds.
2. Add the soya cream and vegetable stock as well as lemon peel, nutmeg, salt, and pepper to the pan cook it for 1 more minute and take aside.
3. Preheat the oven – 200 degrees circulating air.
4. Cook the pasta of your choice for half the given time on the packaging instructions (very al dente). Shake with cold water.
5. Put the pasta and vegetables with sauce in a baking dish and top it with mozzarella slices.
6. Cook the gratin for 20 minutes until golden brown crust forms.
7. Serve the gratin with seasonal salad and a dressing of your choice.
