Baked pasta with mushrooms, white wine and cream
- Published: 31 Dec 13
- Updated: 24 May 24
This vegetarian pasta bake recipe is simple, tasty and ready in less than an hour.
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Serves 4
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Hands-on time 30 min, oven time 15-20 min
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Ingredients
- 400g fusilli pasta
- Olive oil for coating, plus a little extra for frying
- 800g mixed mushrooms, thickly sliced
- 2 garlic cloves, finely chopped
- 200ml dry white wine
- 125ml half-fat crème fraîche
- Generous grating of parmesan or vegetarian alternative
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Method
- Preheat the oven to 200°C/fan180°C/gas 6. Boil the pasta in salted water until not quite cooked. Drain, reserving a ladleful of the cooking water, then coat the pasta in a little olive oil and return to the pan.
- Meanwhile, heat a frying pan with a little oil until hot, then add the mushrooms. Season. Fry without turning until golden underneath, then toss and fry until golden on the other side. (You may need to do this in batches.)
- Add the garlic and fry for 1 minute. Pour in the wine and bubble until reduced by three quarters. Add the crème fraîche and reserved pasta water, turn down the heat and bubble gently for 2-3 minutes until thickened slightly. Toss the pasta through the sauce and grate in plenty of cheese. Check the seasoning, then put in a 2 litre baking dish, grate cheese over and bake for 15-20 minutes until the cheese is golden and the sauce is bubbling. Serve with salad.
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- Recipe from January 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 562kcals
- Fat
- 18.7g (10g saturated)
- Protein
- 17.8g
- Carbohydrates
- 74.2g (3.4g sugars)
- Fibre
- 7.1g
- Salt
- 1.4g
delicious. tips
Next time, wilt a small bagful of spinach over a gentle heat, squeeze out any liquid, then stir into the pasta, or add fried lardons to make the dish meaty.
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