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Spinach and Mushroom Casserole

This quick and delicious meal will definitely be added to your dinner rotation.


olive oil

16 oz plantbased crumble

1 1/2 cups mushrooms (diced)

15 oz can tomato sauce

1 cup nondairy sour cream

1 tsp thyme

salt and pepper to taste

3 cups farfalle pasta

10 oz frozen spinach (thawed and drained)

1 cup nondairy mozzarella (shredded)


Preheat oven to 35o degrees F. Cook pasta according to package.

Heat olive oil in a skillet over medium-high heat, and saute mushrooms. Add plant-based crumble, thyme, salt, and pepper. Cook for 3 to 4 minutes. Add tomato sauce and sour cream, cook for another 2 to 3 minutes.

Spoon cooked pasta into the casserole dish, layer with plant-based crumble mixture, next layer with spinach, and top with cheese.

Bake for 20 to 25 minutes or until heated through



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