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Mushroom pasta bake

Total time 75 mins
75 mins preparation time

Ingredients

4 portion(s)
1 
onion, diced
3 
cloves garlic, crushed
3 
sprigs fresh thyme
250 g
portobello mushrooms, sliced
150 g
chestnut mushrooms, sliced
150 ml
white wine
300 g
farfalle pasta

Bechamel sauce:

50 g
unsalted butter
50 g
plain flour
400 ml
milk
1 tsp
Dijon mustard
black pepper
60 g
parmesan cheese, grated
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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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.

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.


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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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