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Garlic mushroom pasta bake

Garlic mushroom pasta bake

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Pasta bake is always a family favourite - and this recipe, jam-packed with spinach and mushrooms, is healthy but will still be popular with the kids

Serves: 4
Prep time: 20 mins
Cooking time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips

Ingredients

Add more vegetables to this recipe if you're struggling to get your five a day. Broccoli, sweetcorn or onions would all taste great.

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30-45ml (2-3tbsp) olive oil
2 garlic cloves, crushed
225g (8oz) chestnut mushrooms, wiped and halved
100g (4oz) baby spinach leaves
225g (8oz) penne pasta
15g (½oz) butter
15g (½oz) plain flour
300ml (½pt) milk
75g (3oz) mature Cheddar cheese, finely grated
8 cherry tomatoes, halved

Method

Heat half the oil in a large frying pan. Fry the garlic and mushrooms over a high heat until just browned, adding more oil if necessary. Remove the pan from the heat and stir in the spinach.
Meanwhile, cook the pasta in a large pan of lightly salted water according to the packet instructions until just tender. Drain well and rinse under cold water.
Preheat the oven to 190°C (375°F, gas mark 5). Heat the butter in a pan, then stir in the flour and cook for 1 min. Gradually add the milk, whisking all the time. Simmer for 2-3 mins until thickened. Stir in the cheese and season with salt and freshly ground black pepper.
4 Stir the pasta into the cheese sauce and add the mushroom and spinach mixture. Spoon into a large ovenproof dish and top with tomatoes. Bake for 20-25 mins until golden and bubbling.

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Nutritional information per portion

Calories 435(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.