Creamy mushroom and bacon pasta bake recipe
A delicious, creamy pasta bake which makes the most of mushrooms, frozen peas, bacon and cheddar cheese.
Ingredients
- 500 g bag fusilli pasta
- 300 g closed cup mushrooms
- 150 g fresh or frozen peas
- 200 g chopped bacon
- 150 g grated cheddar
- 50 g butter
- 500 ml milk
- 50 g plain flour
- 17.6 oz bag fusilli pasta
- 10.6 oz closed cup mushrooms
- 5.3 oz fresh or frozen peas
- 7.1 oz chopped bacon
- 5.3 oz grated cheddar
- 1.8 oz butter
- 17.6 fl oz milk
- 1.8 oz plain flour
- 17.6 oz bag fusilli pasta
- 10.6 oz closed cup mushrooms
- 5.3 oz fresh or frozen peas
- 7.1 oz chopped bacon
- 5.3 oz grated cheddar
- 1.8 oz butter
- 2.1 cups milk
- 1.8 oz plain flour
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Cook the pasta and peas according to pack instructions and set aside. Pre-heat the oven to 200C/fan 180C/gas 6. Fry the mushrooms with a knob of butter for two minutes and spoon onto a plate. Fry the chopped bacon for a further four minutes and leave to one side.
- Melt remaining butter in the saucepan, stir in the flour and gradually add milk. Increase heat and bubble until the sauce thickens. Stir in most of the cheese.
- Tip the pasta, mushrooms and bacon into a large ovenproof dish. Pour over the sauce and mix with peas. Top with remaining cheese and bake for ten minutes until golden brown.
Recipe provided by The Mushroom Bureau
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