Creamy Roast Mushroom Pasta Bake

Creamy Roast Mushroom & Garlic Tagliatelle Bake

#recipe ⬇️

The sun seems to be a little shy this week and I want cosy, quick and comforting food and for me, that is always pasta. Pasta is such a treat for us which seems ridiculous because it’s such a basic staple but for some reason we don’t eat a lot of it at home.

Simple, all in one (except for the bit that gets whizzed up) and wonderfully tasty, it really is the cosy comfort food of pasta perfection.

• 400g chestnut mushrooms – roughly chopped
• 1 bulb of garlic – sliced in half across the middle
• 1 tablespoon rosemary leaves
• ½ white onion – cut into wedges
• Olive oil
• Salt and pepper
• A splash of white wine (can be replaced with water)
• Fresh basil
• 200ml cream
• 2 tablespoons Greek yoghurt
• 100g fresh parmesan – finely grated
• 100g fresh mozzarella ball – torn
• 500g Fresh tagliatelle
• 100g cavolo nero – chopped
• 75g frozen peas

You will need a large oven-proof roasting tin. Pre-heat the oven to 190°C (170ºC fan/375°F/Gas 5)

Place the mushrooms, garlic bulb and onion wedges into the roasting tin. Season with salt and pepper and sprinkle well with rosemary leaves. Drizzle with olive oil and a slash of white wine (or water) and mix well. Roast for 20 minutes or until the garlic is soft and tender and the mushrooms and onions are cooked.

Remove from the oven and allow to cool slightly whilst you cook your fresh pasta as per the packet instructions. I added the cavolo nero here too. Drain well reserving a cup-full of the pasta water.

Spoon out half the roasted vegetables into a food processor and squeeze the garlic in too. Add the Greek yoghurt, grated parmesan, half the pasta water and fresh basil and whizz until smooth.

Pour the sauce back into the roasting tray along with the cream, the pasta and the frozen peas and stir well, adding a little more pasta water if it needs lubricating. Tear over some fresh mozzarella and pop it back into the oven for 5 – 8 minutes to get bubbly and golden. Serve with freshly torn basil.

#pasta #pastabake #mushrooms #onepot #cheese

The sun seems to be a little bit shy this week and I want cozy, quick, and comforting food. And for me, that’s always pasta. Pasta is such a treat for us, which seems ridiculous because it’s such a basic staple, but for some reason, we don’t eat a lot of it at home. It could be a combination of ridiculous food rules that we put in our lives, such as the fact that I was on the Atkins diet for years and basically eliminated it from our diet, or the fact that I like fresh pasta and the Viking likes dried pasta, but they always seem to eat it with garlic bread and it just seems like a double carb decadence. So, I’m trying to knock down these barriers that actually stop us enjoying the food we love. And this roast mushroom and garlic tagelli bake is a great place to start. Simple allin-one except for the bit that gets whizzed up and wonderfully tasty. It really is the cozy comfort food of pasta perfection. So good.