Foodedo recipe

Mushroom and Leek Dijon Pasta Bake

Name: Mushroom and Leek Dijon Pasta Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 320 g penne pasta; 400 g mushrooms (sliced); 2 leek (sliced); 2 garlic (minced); 200 ml creme fraiche; 120 g cheddar cheese (grated); 30 g parmesan (finely grated); 1 tbsp dijon mustard; 150 ml vegetable stock; 1 tbsp olive oil; 1 bunch parsley (chopped)

55 min ·

Creamy vegetarian pasta bake with caramelised mushrooms, sweet leeks, and a Dijon kick.

Ingredients

11 items

320 gpenne pasta
400 gmushroomssliced
2leeksliced
2garlicminced
200 mlcreme fraiche
120 gcheddar cheesegrated
30 gparmesanfinely grated
1 tbspdijon mustard
150 mlvegetable stock
1 tbspolive oil
1 bunchparsleychopped

Method

4 steps

Step 1. Cook pasta: Boil pasta until just under al dente, then drain, reserving a little cooking water.
Step 2. Build flavourful base: Cook mushrooms in olive oil on medium-high heat until browned and concentrated. Add leek and cook until soft, then stir in garlic.
Step 3. Make creamy sauce: Stir in stock, creme fraiche, and Dijon mustard, then simmer briefly. Add cheddar and half the parmesan until melted.
Step 4. Bake: Combine sauce with pasta, loosening with reserved pasta water if needed. Transfer to a baking dish, top with remaining parmesan, and bake at 200C for 15 minutes until bubbling and golden.