Spinach and Mushroom Bake

Spinach and Mushroom Bake

Serves 2 - 3 40 Minutes Difficulty = Medium Vegetarian


  • 125g Root One Fusilli
  • 125g Shiitake Mushrooms 
  • 100g Chanterelle Mushrooms 
  • 1 Medium Red Onion 
  • 150g Baby Spinach
  • 2 Garlic Cloves 
  • 100g Mature Cheddar 
  • Good quality Olive Oil 
  • 1 Tin Chopped Tomatoes 
  • Teaspoon of Dry Thyme 
  • Salt and Black Pepper



  1. Preheat an ovenproof baking dish your at 210C (190C fan). 
  2. Trim the stems and halve the larger chanterelles and quarter the larger shiitakes but keep the smaller ones whole. Halve the onion, then cut each half into thirds and peel the layers into slices. 
  3. Put the mushrooms, garlic and onion into the dish. Add the thyme and a good glug of oil, mix well and season with salt and pepper. 
  4. Roast for about 25 minutes or until the mushrooms have shrunk and the onion and garlic have taken on a good colour. 
  5. When the veg looks done, remove from the oven and take out the garlic. Then cover with the tin of tomatoes and about half a tin of water. Give a good mix and put back in the oven for 5 -10 minutes whilst you cook the pasta. 
  6. Bring a pot of at least 1.5ltrs of water to the boil before reducing to a simmer and adding the Root One Fusilli. Cook for 5 minutes before straining and rinsing. 
  7. Blanch the spinach under boiling water ( you can mix it directly into the bake rather than blanching first but it can be a bit tricky!) 
  8. Remove the bake from the oven, mix in the the spinach and pasta and top with the cheese. I also like to chop the roasted garlic and use that to top the bake! 
  9. Stick back in the oven until the cheese has melted down and the bake is bubbling nicely. If you're short on time then place under a high grill for 3-5 minutes (but be sure to keep an eye on it to make sure nothing starts to burn!). Then serve and enjoy!