Vegan Spinach-Pasta Casserole with Cheesy Topping

This pasta dish is creamy, cheesy and a true soul soother on gray days!

Pasta casserole is a true soul food for me. The soft noodles, the creamy filling and on top spicy cheese sauce. Especially in the cold and dark season such a dish can be a real savior - feelings of happiness guaranteed!

The tangy spinach not only adds some color to the plate, but also provides the vegetable component (for the conscience). The homemade cheese sauce can easily hold a candle to any store-bought grated cheese. The secret ingredient here is tapioca starch, which ensures that cheese-like strings appear.

The casserole is made in a flash and can also be easily prepared the day before and stored in the refrigerator until its stay in the oven.

For a casserole dish you need:

For the casserole:

• 250g whole spelt spirelli

• 750g young spinach, chopped (frozen)

• 200ml soy milk, unsweetened

• 1 large onion

• 2 cloves garlic

• herb salt, pepper, nutmeg, chili

• 1 tbsp. oil

Other:

• 1 portion of vegan cheese sauce

Preparation:

1. Defrost 750g spinach.

2. Prepare the cheese sauce according to the recipe.

3. Cook 150g pasta according to the package instructions.

4. Peel 1 onion and 2 cloves garlic and then cut them into fine cubes.

5. Heat 1 tbsp. oil in a pot and sauté the onions and garlic until translucent.

6. Then add the spinach and fry it for about 5 minutes.

7. Then pour 200ml of vegetable milk and season everything with salt, herb salt, pepper, nutmeg and chili.

8. Let the spinach simmer for about 10 minutes with the lid closed.

9. Preheat the oven to 180°C top and bottom heat.

10. Grease a baking dish lightly and fill it with the pasta.

11. Now add the spinach on top.

12. Finally, cover everything generously with cheese sauce.

13. Let the casserole bake for about 30 minutes until the cheese sauce is nicely browned.

Enjoy!