Mushroom pasta bake

Total time75 mins

75 minspreparation time

Ingredients

4 portion(s)

onion, diced

cloves garlic, crushed

sprigs fresh thyme

250 g

portobello mushrooms, sliced

150 g

chestnut mushrooms, sliced

150 ml

white wine

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

300 g

farfalle pasta

Bechamel sauce:

50 g

unsalted butter

50 g

plain flour

400 ml

milk

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tsp

Dijon mustard

black pepper

60 g

parmesan cheese, grated

20 g

Kikkoman Panko - Japanese style crispy bread crumbs

3 tbsp

chopped flat leaf parsley, for serving

Nutritional facts (per portion):1842 kJ / 440 kcal

Preparation

Step 1

Fry the onion along with the garlic and thyme in some oil for 3-4 mins then remove from the pan and set aside. In the same pan fry the mushrooms over a very high heat until golden, add the white wine and 2 tbs Kikkoman Soy Sauce and reduce by half, reduce the heat then return the onions to the pan and keep warm.

Step 2

Cook the pasta to the packet instructions in a large pan of boiling water along with 1 tbs Kikkoman soy sauce, drain and set aside.

Step 3

 Meanwhile to make the bechamel sauce, melt the butter over a med heat, then whisk in the flour and cook for 2-3 mins, gradually pour in the milk and continue whisking until thickened and smooth. Season with 1 tbs Kikkoman soy sauce, mustard and a good twisting of black pepper. Pour this into the mushroom pan and combine with 1/2 of the parmesan cheese and the cooked pasta. Pour this into a baking dish and top with the remaining parmesan cheese and the breadcrumbs. Bake in a pre heated oven set at 200c/180c fan/gas mark 6 for 20 mins, serve and garnish with some flat leaf parsley.

Recipe-ID: 305

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