Cannabis Portobello Pasta Casserole

Name: Cannabis Portobello Pasta Casserole
Prep time: PTM
Ingredients: 1 (8 ounce) package uncooked penne pasta; 2 tablespoons canna-oil ( see our recipe ); 1/2 pound portobello mushrooms, thinly sliced; 1/2 cup margarine; 1/4 cup all-purpose flour; 1 large clove garlic, minced; 1/2 teaspoon dried basil; 2 cups of canna-milk (see our recipe); 2 cups shredded mozzarella cheese; 1 (10 ounce) package frozen chopped spinach, thawed; 1/4 cup soy sauce

By ganjacook Dinners & Casseroles, Side Dishes

February 6, 2017

Nothing goes together like Marijuana and Mushrooms and this medicinal meal will serve both up in style...talk about comfort food!

Ingredients

1 (8 ounce) package uncooked penne pasta

2 tablespoons canna-oil ( see our recipe )

1/2 pound portobello mushrooms, thinly sliced

1/2 cup margarine

1/4 cup all-purpose flour

1 large clove garlic, minced

1/2 teaspoon dried basil

2 cups of canna-milk (see our recipe)

2 cups shredded mozzarella cheese

1 (10 ounce) package frozen chopped spinach, thawed

1/4 cup soy sauce

Directions

1Preheat oven to 350 degrees F and lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

2Heat the canna-oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt margarine in the saucepan. Mix in flour, garlic, and basil. Gradually mix in canna- milk until thickened. Stir in 1 cup cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach, and soy sauce.

3Transfer to the prepared baking dish, and top with remaining cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

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Cannabis Portobello Pasta Casserole

Ingredients

Directions

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