Who doesn't love a delicious and creamy pasta bake? This particular one is packed full of mushrooms for an earthy, umami flavour. Plus the creamy sauce makes this a super simple yet tasty dish. Why not bring something new to your dinner table tonight and try this Creamy Mushroom Pasta Bake?
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 8 ounces baby bella mushrooms, sliced
- 8 ounces white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth or vegetable broth
- 8 ounces penne pasta, cooked al dente
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 375°F.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add garlic and tomato paste and cook for 30 seconds.
Add mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms start to brown.
- Reduce heat to low and stir in flour. Slowly add the broth, stirring constantly until the sauce thickens. Simmer for 5-7 minutes or until thick.
- Add the cooked pasta to the skillet and stir until the noodles are evenly coated with sauce.
- Add the cream, salt and pepper, and stir until the sauce is evenly mixed throughout the pasta. Sprinkle with parsley and Parmesan cheese and stir until evenly distributed.
- Place the skillet in the preheated oven and bake for 15-20 minutes or until the top is golden brown.
- Remove the skillet from the oven and let cool for 5 minutes. Serve warm and enjoy!
Then there's the delicious, earthy wild mushroom sauce that you can make in just a few minutes. It has a silky texture and rich flavour that will quickly make it a favourite. Serve it over your favourite pasta and let the taste do the talking!
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 8 ounces mixed mushrooms, cleaned and sliced
- 2 tablespoons all-purpose flour
- 1 cup dry white wine
- 4 cups vegetable broth, divided
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground pepper, to taste
- 8 ounces of your favourite pasta
- 1/4 cup fresh parsley and/or chives, chopped
Instructions
- In a large skillet, melt the butter over medium heat. Add garlic and mushrooms, and cook for 5 minutes or until the mushrooms are golden and softened. Stir in flour and cook for 1 minute.
- Add the white wine and cook for 2 minutes, stirring constantly until the liquid is almost evaporated.
- Gradually add 2 cups of the vegetable broth, stirring constantly until the sauce is thickened.
- Reduce heat to low and simmer for 5 minutes or until the sauce thickens slightly.
- Add the cream, thyme, salt and pepper, and stir until the sauce is smooth and creamy.
- Add the remaining 2 cups of broth, and simmer for 15 minutes or until the sauce has thickened and reduced. Taste and adjust seasoning if necessary.
- Meanwhile, cook the pasta according to package instructions and drain.
- Divide the pasta among four serving plates, and top with the mushroom sauce. Sprinkle with parsley and/or chives and serve immediately. Enjoy!
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