- 500g pasta
- 2tbsp butter
- 2 cloves garlic, chopped
- 250g wild mushrooms, cleaned and halved
- 150g baby spinach leaves
- 75g MAGGI Béchamel Mix
- 125ml cold water
- 375ml boiling water
- 500ml water
- 150g Gruyère cheese, grated
Wild Mushroom Pasta Bake
Ingredients
Method
Method
Fill a large pan with water and bring to the boil. Cook pasta until al dente – shave two minutes off cooking time listed on package instructions. Drain and set aside.
Add butter to a large pan and cook the onions until soft and translucent. Add the garlic, mushrooms and spinach. Cook until the spinach has wilted and the garlic is fragrant.
Prepare the béchamel sauce by mixing the béchamel powder into the cold water. Whisk the cold mix into the boiling water and bring to the boil, whisking continuously. Simmer for 1 minute and remove from heat.
Mix the pasta with the béchamel sauce and transfer to an ovenproof baking dish. Top with the grated cheese and bake in an oven preheated to 180°C for 20 minutes, or until the cheese is golden and bubbling.
Chef’s suggestion
This dish can be prepared in advance and baked to order. Add the pasta uncooked and bake for an additional 10 minutes.
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