Mushroom pasta bake
Ingredients for 4 portions
- 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
- 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 breadcrumbs
- 3 tbsp. chopped flat leaf parsley, for serving
Preparation
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.
Used products in this recipe
Ingredients for 4 portions
- 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
- 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 breadcrumbs
- 3 tbsp. chopped flat leaf parsley, for serving