Mushroom Pasta Bake

Mushroom Pasta Bake

Mushroom Pasta Bake

DD2(2) has recently developed a love of mushrooms.  As DD1(4.75) will currently only tolerate them raw I am keen to encourage this so I thought I would try her with a Mushroom Pasta Bake & this recipe by mamacook seemed to fit the bill.

Now I am not a huge fan of cheesy sauces or too much mushroom (half a bowl of mushroom soup is always enough for me), but a portion of this was perfect for me & DD2 *loved* it 🙂

Mushroom Pasta Bake

  • Servings: 2
  • Time: 45 mins
  • Difficulty: easy
  • Print

Ingredients

  • 130g Wholewheat Pasta
  • 260g Chestnut Mushrooms
  • 200ml Milk
  • 1 tbsp Cornflour (cornstarch)
  • 2-3 tbsp water
  • 2 cloves of garlic
  • 1 tsp oil
  • 75g Extra mature Vegetarian cheddar
  • 1 tsp chopped fresh thyme
  • 1 tsp dijon mustard

Instructions

  1. Preheat the oven to 200C
  2. Cook the pasta as instructed
  3. Bring the milk to the boil in a saucepan and then mix the cornflour with enough water to make a paste
  4. Add the cornflour/water mix to the milk, whisking all of the time until thickened, then add in half of the cheese, the thyme and mustard and set to one side
  5. Fry the mushrooms in the oil with the chopped garlic until softened
  6. Mix the mushrooms, pasta and sauce together and put into a baking dish sprinkling with the remaining cheddar
  7. Bake for 15-20 minutes or until bubbling and browned

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Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in 2013, Light Meals, Vegetarian

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