Vegetarian Pasta and Spinach Casserole with Beetroot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta
- 2 scoops beetroot, fresh
- 300 g spinach leaves, frozen
- 1 shallot (s)
- 100 g cheese, diced, e.., Hay milk cheese
- 150 g oat cream cheese
- 200 g crème fraîche
- 2 tablespoon vegetable broth
- 100 g cheese, rated, for ratinatin
- some olive oil
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the pasta al dente according to the instructions on the packet. Peel the beetroot, cut into small cubes and fry in a little olive oil in the pan for 5 - 10 minutes. Set aside the beetroot on a plate.
- Finely dice the shallots and heat them with the frozen leaf spinach in the olive oil in the pan until the spinach is thawed. Season with salt, pepper and a little nutmeg.
- In the meantime, mix the goat`s cream cheese with the crème fraîche and vegetable stock until a slightly runny sauce is formed. Mix the pasta with beetroot, spinach and cheese cubes and place in a baking dish. Add the sauce and mix. Sprinkle with the grated cheese and bake in the oven at 180 ° C for 20-25 minutes.
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