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
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
You might also like
Antonio Carluccio's spaghetti with garlic oil and chilli