It’s pasta bake time!!! You must know how much I love a good pasta bake, and it has been all of 3 months since I posted a pasta recipe and a whopping 8 months since I blogged a pasta bake. I find that really hard to believe as I feel like I eat them all in time. In fact, while typing out this recipe I figured that today was also the perfect day (as what day isn’t!) for a pasta bake and so the oven is on! Pasta bakes are the best way to incorporate the food that you love, in this instance bacon, cheese, mushrooms, creamy sauce and of course the beloved and oh so satisfying pasta!! This recipe is top of its class and definitely gets an A* from me!
- 1 courgette – grated
- 125g wild mushrooms – sliced
- 1 leek – sliced
- 3 rashes smokey bacon – finely chopped
- 1 tbsp oil
- 400ml semi-skimmed milk
- 2 heap dsp corn flour – mixed into a paste with a splash water
- 1 crumble vegetable stock cube
- 2 tbsp soft cheese
- 1 tsp wholegrain mustard
- Handful peas and sweetcorn
- 350g dried penne pasta – cooked according to pack instructions
- Parmesan cheese – grated
- Black Pepper
Preheat the oven to 180’C
Heat the oil in a frying pan and fry the bacon until coloured.
Add the courgette, leek and mushrooms and simmer for 10-15 minutes until there is no more excess liquid
In the meantime, heat the milk in a saucepan until it is steaming and then crumble in the stock cube
Stir in the flour paste and continue to stir until the sauce has thickened
Once thickened stir in the soft cheese and the mustard and season to taste
Combine the cooked pasta, sauce and the cooked bacon and veg, along with the peas and sweetcorn and give the mixture a good stir.
Transfer to a baking dish and top with the parmesan cheese and a twist of black pepper
Bake in the oven for 40 minutes and then serve with heaps of salad.