- Ingredients
- 500g Pasta Cooked
- 500ml MAGGI Béchamel Sauce Made up
- 250g Wild mushrooms Cleaned and halved
- 25g Butter
- 3 Garlic cloves Crushed
- 150g Baby spinach Washed
- 150g Gruyere cheese Grated
Wild Mushroom Pasta Bake
Ingredients
Method
Method
Cook the pasta until al dente.
In a large pan add the butter and melt then cook the garlic for 2 minutes.
Add the onions and cook down for 5 minutes remove from the heat and add the spinach
Pour the bechamel into the mushroom mix and then add the pasta and stir well
Transfer to a baking dish and top with the grated cheese. bake at 180c for 20 minutes until golden
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