This leek and Mushroom pasta bake is a simple one pot dish for the week ahead. It’s easy to throw together, uses everyday ingredients, and turns a couple of humble vegetables into something warm and comforting for the table.
Leeks and mushrooms work perfectly here,soft, simple, and cooked down into a creamy sauce with pasta and a golden top.
Ingredients
150g mushrooms
1 leek
1 tbsp wholegrain mustard
3 cloves garlic
275g pasta of your choice
30g flour
200ml stock (chicken or vegetable)
200ml milk
100ml cream
30g grated parmesan
1 tsp thyme (optional)
Method
Preheat the oven to 190°C.
Slice the mushrooms and leek, and finely chop the garlic.
Heat a little oil in a heavy-based pan (ovenproof if you have one). Add the mushrooms and cook for 2–3 minutes. Add the leek and garlic, and cook until softened. Stir through the thyme if using. add the wholegrain mustard.
Sprinkle in the flour and mix well. Gradually add the milk, stirring to remove any lumps, then pour in the stock. Let it simmer until slightly thickened.
Meanwhile, cook the pasta in a separate pot until just underdone (still with a bit of bite). Drain and add it to the sauce, mixing well. Season with salt and pepper.
Stir through the cream,then sprinkle the parmesan over the top. If you don’t have an ovenproof pan suitable for the oven now is the time to transfer the mixture into an oven proof dish and sprinkle on the cheese.
Place in the oven for 10–15 minutes, until golden and slightly crispy on top.
Best served immediately