Mushroom Spinach Pasta Bake with Black Garlic

Mushroom Spinach Pasta Bake with Black Garlic
Sonja_For The Pleasure Of Eating

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I’m Sonja and “For The Pleasure Of Eating” is my food blog.

Whether you’re looking to shed a few pounds or discover new recipes, my blog is the perfect place to find ideas that impress your family and friends while creating a party in your mouth!

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An easy and healthy weeknight dish with lots of veggies, this Mushroom Spinach Pasta Bake with Black Garlic has it all: Quick preparation time, vibrant greens, umami-rich fried mushrooms, supported by the balsamic notes of black garlic. The wholewheat pasta is smothered in a tomato sauce while feta and mozzarella make it the perfect comfort food, adding satisfying cheese layers.

The Inspiration

Having a bit of black garlic left and feeling the urgent need for pasta, but also meal prep for my workdays, I wanted a dish with lots of veggies that was quick to prepare. Especially considering I had lots of baking to do for my German Plum Streusel Cake.
You can absolutely make this with just fresh garlic instead. I realise not everyone has black garlic at home (Make it! It’s fantastic!), but it adds an incredible fruity-balsamic-umami flavour to anything you use it with. Even cookies! So you know what could be for dessert. 😉

Check this post for detailed instructions on how to make your own Black Garlic.

 

Mushroom Spinach Pasta Bake with Black Garlic Ingredients

The Ingredients

While black garlic and mushrooms go incredibly well with cream, calorie heavy sauce isn’t exactly what I want to eat all week, given half a choice. So, I opted for a ready-made, good quality tomato sauce instead. This one was from a bottle and made of cherry tomatoes with basil and garlic, perfect for what I had in mind. Of course, you could make your own with canned tomatoes, but that defeats the easy weeknight meal, doesn’t it?

The base flavour comes from slowly fried onions and some fresh garlic, just taken to the point of soft and translucent in a pan.
For veggies mushrooms and spinach were my choice, as they are perfect for baking. Though I pre-fry them, to get all the amazing flavour from crispy browned mushrooms into this Mushroom Spinach Pasta Bake and have the spinach a bit softened, to mix it easier into the pasta.
The tomato sauce adds extra veg content, and so do the fresh cherry tomatoes, which also look super pretty on top. Don’t leave them out, as they give extra fresh and juicy pops of flavour to this dish.

The Cheese

While I added some feta cubes for tang inside the casserole, I topped it with grated mozzarella for the cheese-string factor. An absolute must have for any comfort food needs in my mind.
You can use any melty cheese you have in your fridge. It’s a perfect dish to use grated leftovers on. Also any veggie odds and ends you have lying around. Chop and throw them in.

Mushroom Spinach Pasta Bake with Black Garlic

How To Make It

All you need to do here is roughly chop your mushrooms (I usually quarter them, depending on size, as I love the chunky pieces, but you could also slice them if you prefer them smaller). Wash the spinach. Chop onion and garlic into small cubes and slice the black garlic (if using. This is really optional).

Pre-cook your pasta according to packet instructions. Make sure it still has some bite. You don’t want it to go mushy when you bake it.
Slowly fry onion and garlic until translucent and soft. Take out of the pan. Add the mushrooms and fry until golden brown. Be patient here, don’t turn them too often. That is the secret to deliciously crispy edges and lots of flavour! Add the spinach and wilt briefly.

Grease a casserole dish with either butter or a few sprays of olive oil. Add the drained pasta, fried mushrooms, wilted spinach, onions, and garlic. Mix in tomato sauce, crumbled feta, black garlic, and halved cherry tomatoes. Top with grated mozzarella and some fresh basil.

Bake for 20-25min and you have a steaming, cheesy comfort dish with lots of veggies ready.

Mushroom Spinach Pasta Bake with Black Garlic

For more amazing Black Garlic Recipes check these:

Black Garlic Aioli

Black Garlic Butter with Lemon

Burger with Black Garlic Aioli

Black Garlic Cashew Ranch Dressing

Black Garlic Brine for Chicken

Black Garlic Roast Chicken Summer Salad

Black Garlic Sourdough Bread with Chocolate

Sourdough Oatmeal White Chocolate Chip Cookies with Black Garlic

Black Garlic Mushroom Salad with Berries and Blue Cheese

Sumac Roasted Cauliflower Steaks with Black Garlic Mushroom Sauce

 

Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?

Mushroom Spinach Pasta Bake with Black Garlic

Mushroom Spinach Pasta Bake with Black Garlic

An easy and healthy weeknight dish with lots of veggies, this Mushroom Spinach Pasta Bake with Black Garlic has it all: Quick preparation time, vibrant greens, umami-rich fried mushrooms, supported by the balsamic notes of black garlic. The wholewheat pasta is smothered in a tomato sauce while feta and mozzarella make it the perfect comfort food, adding satisfying cheese layers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6
Calories 410 kcal

Ingredients
  

  • 2.5 cups wholewheat pasta. I used penne here. You can use whatever you have in your pantry.
  • 2 cups ready made tomato sauce of your choice. Cherry tomato sauce is what I used here, as it’s particularly fruity.
  • 2 cloves of garlic chopped
  • 6 cloves of black garlic optional
  • 1 onion chopped
  • 2 packs 500g fresh mushrooms. I used brown. Use whatever you have on hand.
  • 1 bag 250g fresh or frozen spinach. If using frozen, thaw it in the pan instead of just wilting, so you can mix it in easily
  • 1 cup cherry tomatoes halved
  • 1 block 200g feta
  • 1 cup shredded mozzarella
  • A handful of fresh basil leaves optional

Instructions
 

  • Preheat your oven to 180°C (350°F).
  • Cook the pasta according to the package instructions until it's al dente. Drain the pasta and set it aside.
  • In a large skillet or frying pan, heat a bit of olive oil over medium heat. Add the chopped garlic and onion, sautéing until they become soft and translucent. Remove from pan.
  • Add the fresh mushrooms to the pan and cook until they release their moisture and get golden brown and crispy around the edges. If you are using frozen spinach, add it now and cook until it is thawed, and any excess water evaporates. For fresh spinach, add and let it wilt for a minute or so.
  • Serve with some fresh basil on top.

Notes

This works great for meal prep. It keeps in the fridge for up to 4 days and reheats simply in the microwave for perfectly melted cheese.
Total Estimated Nutrition per Portion:
Calories: Approximately 400-420
Fat: Approximately 16-18 grams
Protein: Approximately 20-22 grams
Carbohydrates: Approximately 44-46 grams
Fiber: Approximately 8-9 grams
Sugar: Approximately 8-9 grams

Nutrition

Calories: 410kcal
Nutrition Facts
Mushroom Spinach Pasta Bake with Black Garlic
Amount per Serving
Calories
410
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Garlic, Easy, High Fibre
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