Garlic Mushroom Pasta Bake

READY IN: 1hr
Recipe by Cuthieruthie

Ideal as a veggie supper or a side dish. We just love this in my house.

Top Review by Rainbow*Bubbles

This was amazing! I scaled it down to one serving and made it in the slow cooker (crock pot) on low while I was at uni all day and when I got back the kitchen smelt amazing and I didn't have to cook! I didn't have any cheddar so I used Philadelphia and wholemal pasta, which didn't seem to make a difference to the taste. Thanks for a great recipe, I'll definitely be making it again :)

Ingredients Nutrition

Directions

  1. Heat halve the oil in a large frying pan.
  2. Fry the garlic and mushrooms over a high heat until just browned adding more oil if necessary.
  3. remove the pan from the heat and stir in the spinach.
  4. Meanwhile cook the pasta in a large pan of lightly salted water according to the packet instructions until just tender. Drain well and rinse under cold water.
  5. Preheat the oven to 190°C, 375°F, gas 5.
  6. Heat the butter in a pan, then stir in the flour and cook for 1 minute
  7. Gradually add the milk, whisking all the time. simmer for 2-3 minutes until thickened.
  8. Stir in the cheese and season with salt and freshly ground black pepper.
  9. Stir the pasta into the cheese sauce and add the mushroom and spinach mixture.
  10. Spoon into a large ovenproof dish and top with tomatoes.
  11. Bake for 20-25 minutes until golden and bubbling.

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