Creamy mushroom pasta bake

Creamy mushroom pasta bake

This creamy mushroom pasta bake is the perfect comforting vegetarian casserole for easy weeknight dinners. Make ahead and freeze for no-fuss meals!
Course Dinner
Cuisine Pasta
Keyword Mushroom pasta bake, Pasta bake, vegetarian recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 573kcal
Author Alida Ryder


  • 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


  • Pre-heat the oven to 180ºC/350ºF. 
  • Melt the butter in a large, oven-proof pan then cook the mushrooms until golden brown. Add the garlic and fry for 30 seconds. 
  • Mix together the milk and corn flour/corn starch. 
  • Add the cream and milk mixture to the mushrooms and allow to cook until thickened.
  • Add lemon juice, chives and season to taste. 
  • Add the cooked pasta and stir well then mix in the sour cream. Top with grated mozzarella and place in the oven. 
  • Bake until golden brown and crisp (approximately 20 minutes). 



Calories: 573kcal | Carbohydrates: 75g | Protein: 23g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 270mg | Potassium: 663mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 6.4mg | Calcium: 330mg | Iron: 1.7mg