Garlic mushroom pasta bake recipe

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  • Vegetarian








20 min


40 min

Nutrition per portion

Calories 435 kCal 22%

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


  • 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


  • 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.

  • 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.

Top tip for making Garlic mushroom pasta bake

We’ve used this recipe in our credit crunch meal planner. Click here to go back to week 3 of the planner.

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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(287 ratings)
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