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Cheese and Spinach Stuffed Pastry

Cheese and Spinach Stuffed Pastry for a Cozy Dinner Treat

Enjoy this Cheese and Spinach Stuffed Pastry that's perfect for a cozy dinner treat, combining rich flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 pieces
Course: Snacks
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Vegetable Broth Opt for low-sodium
  • 1 can Coconut Milk Can substitute with cashew cream
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
  • 1 cup Mushrooms Mix of cremini and shiitake
  • 1 medium Onion Chopped finely
  • 3 cloves Garlic Minced
  • 2 tablespoons Nutritional Yeast For cheesy flavor
  • 1 teaspoon Dijon Mustard Optional for tang
  • Seasoning To taste (e.g., thyme, pepper)
For the Pasta
  • 8 oz Pasta e.g., fettuccine, can swap for gluten-free

Equipment

  • Skillet
  • pot

Method
 

Step-by-Step Instructions
  1. Prep your ingredients: Clean and slice mushrooms, chop onion and mince garlic. Gather broth, coconut milk, soy sauce, and nutritional yeast.
  2. Sauté the vegetables: Heat a tablespoon of oil in a skillet. Add onions, sauté until translucent, then add garlic and mushrooms.
  3. Create the rich sauce: Stir in broth, coconut milk, soy sauce, and nutritional yeast. Simmer for 5-10 minutes.
  4. Cook the pasta: Boil salted water, add pasta and cook according to package instructions. Drain and reserve some water.
  5. Combine everything: Adjust sauce consistency with pasta water. Toss pasta in the sauce and cook on low for 1 minute.
  6. Serve and garnish: Taste and adjust seasonings. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For extra creaminess, blend a portion of coconut milk with cooked mushrooms before mixing it back into the sauce. Store leftovers in an airtight container for up to 3 days.

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