Cauliflower pasta leek and mushroom bake recipe

Cauliflower Pasta Leek and Mushroom Bake recipe

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Recipe intro

This delicious cauliflower pasta leek and mushroom bake recipe is a hearty and satisfying dish that combines the flavors of roasted cauliflower, saut�ed leeks, and earthy mushrooms. The dish is then baked with a creamy sauce and topped with a golden breadcrumb crust for added crunch. Perfect for a cozy weeknight dinner or a special occasion, this vegetarian recipe is sure to impress.

Keywords: cauliflower, pasta, leek, mushroom, bake.

Cauliflower pasta leek and mushroom bake recipe details

Cauliflower pasta leek and mushroom bake recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

1 large	cauliflower, cut into florets
1 large	leek, split, washed and drained, cut into 1-1.5cm 1/2 inch rounds
125 g	button mushrooms, cleaned and sliced
200 g	dried pasta twists, or any shaped pasta available, not tagliatelle, linguine etc
125 g	hard cheese of choice, Cheddar, Double Gloucester etc, grated (for sauce)
3 tbsp	butter
2 tbsp	plain flour
450 ml	milk
	salt, to taste
	pepper, to taste
50 g	additional grated cheese as topping, optional

Instructions

Steam or boil cauliflower until al dente (slightly firm not soft) – check a small piece to test. Drain when ready.

In a separate pan, melt 1 tbsp butter and lightly fry leek until just soft and glazed, or steam it if preferred for a lower-fat option. Do not overcook.

Boil the pasta in a large pan with plenty of water and salt until just cooked, al dente if possible or to personal preference.

Heat oven to Gas Mark 6, 200°C, 400°F

Lightly grease a large ovenproof dish and spread the cauliflower evenly over base. Add the cooked pasta into the gaps as best possible and spread the cooked leek on top.

Fry mushrooms in a small knob of butter until just soft.

Add the sliced mushrooms, distributed as evenly as possible. Set aside until sauce is ready.

To make the sauce, first warm the milk in a pan without boiling. Place the remaining butter in a small pan and melt on a low heat, trying not to brown. Add the flour and stir. Bring together and cook gently for 2-3 minutes, stirring constantly. Add the warmed milk and stir continuously until it thickens to a sauce. Add the cheese and continue cooking until cheese is melted, raising the heat if necessary. Add salt and pepper to taste. Pour finished sauce over dish trying to ensure that contents are all well covered. If desired, sprinkle additional grated cheese over surface and bake for about 25-30 minutes, or until lightly browned.

Serve with mixed salad or a variety of boiled summer vegetables to choice. Can serve up to 6 adults.

Preparation time:
ca. 1 hr 10 min
Grade of difficulty:
easy
Calories per portion:
n/a