Spinach Pasta Bake With Sausage Crumble
ABOUT THE FLAVOUR ORIGIN
This plant-based mac and cheese recipe combines some amazing umami flavours to create a creamy, melted pasta bake topped with crunchy golden apple sage sausage crumble. With good-for-you spinach greens, it’s a comfort food you can feel good about.
1 cup unsweetened almond milk or pea beverage
1 cup water
½ tsp. sea salt
2 cups medium pasta shells
2 cups baby spinach
4 slices Creamy Original Chao Slices, chopped
1 Field Roast Smoked Apple & Sage Plant-Based Sausage
1/3 cup panko Japanese-style breadcrumbs
2 tbsp. plant-based buttery spread, melted
1 tsp. grainy mustard
For the pasta: In small Dutch oven or saucepan, bring the almond milk, water and salt to a boil. Add the pasta shells and immediately reduce to medium-low heat. Simmer gently for 8 minutes, stirring occasionally, until al dente. Reduce to low heat and add the baby spinach, stirring until wilted, about 1 minute. Remove the saucepan from the heat and add the chopped Chao Slices, Creamy Original, stirring until melted (if using a saucepan, transfer pasta to an ovenproof casserole dish).
Preheat the oven to low broil.
For the sausage crumble: In a small bowl, with clean hands, crumble the Field Roast Smoked Apple & Sage Plant-Based Sausage into small pieces. Toss with the panko crumbs, melted plant-based buttery spread and grainy mustard.
Sprinkle sausage crumble over the hot pasta and broil on low, on a middle rack, for 5 to 6 minutes until golden and crispy. Serve while hot.