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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 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