- Creamy Mushroom Pasta Bake.jpg (49.96 KiB) Viewed 392 times
Takes: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 300g pasta shapes
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 onion, finely chopped
- 400g mixed mushrooms, such as button and chestnut, thickly sliced
- 3 garlic cloves
- Finely chopped leaves from a large thyme sprig
- Zest of ½ lemon
- 1 tsp porcini powder (optional)
- 100ml white wine
- 250g mascarpone
- 100g baby lead spinach
- 50g Parmesan, finely grated
- 200g Taleggio cheese, cut into slices
- Truffle oil (optional)
Method
1. Cook the pasta in plenty of salted boiling water according to the pack instructions. Set aside 200ml of the cooking water, then drain the pasta. Preheat the oven to 200°C/180°C Fan/Gas Mark 6. While the pasta is cooking, heat the olive oil in a large saute pan and fry the onion until translucent and lightly coloured, then add the mushrooms. Fry over a high heat until browned - if they give out any liquid, continue to cook until they are dry.
2. Stir in the garlic and cook for 1 minute then add the thyme leaves, lemon zest and porcini powder, if using. Season with salt and pepper and stir to combine. Pour in the white wine. Bring to the boil and reduce down, then stir in the mascarpone. When it has melted into a sauce, add the reserved cooking water, a little at a time, until you have a sauce consistency of single cream. Add the spinach, pushing it into the sauce until it has completely wilted down, then add half the Parmesan and the pasta. Stir again to combine.
3. Transfer everything to an ovenproof dish. Arrange the Taleggio over the pasta. Top with the rest of the Parmesan. Bake until the cheese has started to bubble and brown around the edges. For an extra touch of luxury, add a drizzle of truffle oil, before serving, if liked.
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