Mushroom pasta bake

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Winter Autumn Main courses Noodles Naturally Brewed Soy Sauce

Preparation time: 1h 15 mins

Calorific value (per portion): 1842 kJ / 440 kcal

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. 