Mushroom and Spinach Casserole

After some excesses, now it's time to look for healthy recipes, lighter, tasty and full of good things for our health. This mushroom and spinach casserole with sweet potatoes is a great suggestion for rushed lunches during the week! Furthermore, you can freeze it in several portions to always have ready-made meals.

Ingredients:

For the puree:
800 g of sweet potatoes;
240 g of cauliflower;
2 tablespoons of olive oil;
1 teaspoon of thyme;
Salt, pepper and nutmeg to taste;
4 tablespoons of milk or vegetable drink.

For the filling:
1 onion;
2 garlic cloves;
1 tablespoon of chili paste;
200 g of fresh mushrooms;
1 bunch of spinach;
Salt and pepper qb

Preparation method :

Start by peeling the sweet potatoes. Wash well and cut into cubes. On a large tray with parchment paper, spread the potatoes with the cauliflower cut into florets. Season with olive oil, thyme, salt, pepper and nutmeg. Cover everything with a sheet of aluminum foil and bake at 180°C for 30 minutes or until the potatoes are very soft.

Then, put everything in a processor and add the milk or vegetable drink. Blend until you get a puree. Adjust the seasonings. If you prefer, you can grind it with a hand blender.

Meanwhile, heat a drizzle of olive oil in a frying pan. Cut the onion into thin half moons and let it sauté. Add the chopped garlic and chili paste. I added the fresh sliced mushrooms and let them sauté for 5 minutes. Add the spinach, mix and cook for another 4 minutes.

Finally, in a tray or pyrex dish, place half of the puree. Spread the mushroom and spinach filling on top. Finish with another layer of puree.

You can serve immediately, or put it in the oven beforehand to gratin with grated cheese, brushed with egg yolk or pumpkin seeds to form a crispy crust full of aromas.