Posted by Te Tui Shortland on


Pasta (Spelt or wholegrain) 350g
New Zealand Spinach (or Baby spinach) 200g
Champignons (brown in slices) 200g
Soya cream 200ml
Mozzarella (slices) 1 pack
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
How to do:
  1. Wash the New Zealand spinach with cold water and stir 3 minutes 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.


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