Creamy mushroom pasta bake
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This creamy mushroom pasta bake is the perfect comforting vegetarian casserole for easy weeknight dinners. Make ahead and freeze for no-fuss meals!
Creamy mushroom anything is a hit in our house. This pasta bake is no different and whenever I make it, I know there will be clean plates all around.
The beauty of this creamy mushroom pasta bake is that it’s the perfect meatless meal especially if you prep it ahead. I often make it the day before and just keep it in the fridge or freeze in freezer-safe foil containers. Simply bake from frozen and dinner is served!
How do you make creamy mushroom sauce?
Melt butter in a large pan then cook mushrooms until golden brown. Add garlic and cream and mix well. Add cornstarch mixed with milk and allow to simmer until the sauce has thickened. Add fresh lemon juice, chopped chives and season generously.
How do you make creamy mushroom pasta bake?
Make easy creamy mushroom sauce then stir in cooked pasta of your choice. Mix well then add sour cream and mix again. Top with grated mozzarella cheese and bake until golden brown and crisp on top.
How do you thicken creamy mushroom sauce?
Mix cornflour/cornstarch with milk or water and add to the sauce. Allow to cook until thick. Alternatively, you can use a roux (butter and flour cooked together) based sauce like bechamel and simply add cooked mushrooms to the sauce.
This creamy mushroom pasta bake is the perfect comforting vegetarian casserole for easy weeknight dinners. Make ahead and freeze for no-fuss meals!
- 2 tbsp butter
- 6 cups mushrooms halved (approximately 500g)
- 2 tsp garlic crushed
- 1 cup cream (heavy or whipping)
- 1 cup milk
- 2 tbsp corn flour/corn starch
- 2-3 tbsp lemon juice (to taste)
- ½ cup chives chopped
- salt and pepper to taste
- 500 g pasta of your choice cooked (approximately 1lb)
- 1 cup sour cream
- 1 cup mozzarella cheese grated
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Pre-heat the oven to 180ºC/350ºF.
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Melt the butter in a large, oven-proof pan then cook the mushrooms until golden brown. Add the garlic and fry for 30 seconds.
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Mix together the milk and corn flour/corn starch.
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Add the cream and milk mixture to the mushrooms and allow to cook until thickened.
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Add lemon juice, chives and season to taste.
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Add the cooked pasta and stir well then mix in the sour cream. Top with grated mozzarella and place in the oven.
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Bake until golden brown and crisp (approximately 20 minutes).
Recipe Video
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What herb can be used instead of chives ?
Thyme, Parsley, sage or rosemary will all be delicious.
How much ML of milk/sour cream/cream did you use ?
1 cup = 250ml, so it’s 250ml cream and 250ml milk.
Absolutely delicious as the vegetarian main of our Sunday dinner and a great side dish for the meat eaters. Even my daughter who claims to hate mushrooms had two helpings. I made it with farfalle because everyone loves those bow ties. Thanks for a great recipe!
So happy to hear that. Love the idea of using bow ties!
Hi Alida,
Thanks for a good meal. I just made this for my wife and me and it was very welcome as the outside temperature is dropping toward 0 C. As ever with online and similar sourced recipes by good cooks, I doubled the preparation time. I’ve learned that my inexperience has consequences… I look forward to cooking this one again soon.
But in the meantime, perhaps a further sign of my inexperience, I’d find it so much easier if recipe writers would stick to one unit of quantity. Mixing grams, spoons, cups and pinches adds an unwelcome layer of confusion as I scrabble for conversion tables. Couldn’t we stick to grams?
I’m so glad you liked the recipe. I would love to have only one measurement on my blog but as I have a varied, international audience I am trying to cater to everyone’s needs.