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
Vegetarian Pasta and Spinach Casserole with Beetroot
Vegetarian Pasta and Spinach Casserole with Beetroot

Instructions

  1. 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.
  2. 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.
  3. 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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