Home » Recent Articles » Green Mom's Kitchen » Pasta casserole

Pasta casserole

All yesterday afternoon Bella was with a friend and his family at Sea World so it was just us three. When Noah took a nap me and James were amazed how quit the house was and remembered that a year ago, before Noah was born, this was our life. We did however, get tons of things done in preparation for our trip to Sweden and preparing the house for our houseguests.

We’re having a major storm here in San Diego so something warming and creamy sounded good for dinner and pasta casserole is what we had.

4 portions cooked pasta ( I used Quinoa pasta spirals)
1 tbs canola oil
1 large garlic clove, grated
1 cup mushrooms, sliced
1 tbs white spelt flour or use all-purpose flour
1 cup cream ( I used mimic cream
1 tbs Bragg’s liquid amino’s or tamari
1/2 sour cream ( I used tofutti’s)
1/2 cup sundried tomatoes, soaked in hot water for 10 minutes. 
1 handful baby spinach
Black pepper and salt to taste
1 cup grated cheese (Pepper jack is great unless you’re cooking for kids then a milder cheese is better)

Preheat oven to F400
Heat oil in a skillet on medium heat and cook garlic and mushrooms until golden. Sprinkle flour over and mix quickly. Pour cream and blend well until there are no more lumps. Bring to a boil and then reduce to simmer for 10 minutes. Add bragg’s. sour cream, sundried tomatoes, spinach, salt and pepper and blend. Simmer for another minute or so. Toss pasta, sauce and cheese in a  casserole dish. Bake in oven for 15 minutes. Eat with a mixed salad for a complete meal.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

Check Also

Fig and pumpkin seed bread

We never buy bread because it’s cheaper to bake your own, it tastes better and …


  1. This is the right blog for anyone who wants to find out about this topic. You realize so much its almost hard to argue with you (not that I actually would want…HaHa). You definitely put a new spin on a topic thats been written about for years. Great stuff, just great!

  2. Hi Anonymous and thank you:)

Become a Green-Mom.com member for FREE.

We’ll keep you updated each week on what’s new.

Sign up to receive our short video series and let Green-Mom share her top tips to going green.