Pasta and mushroom casserole recipe
Pasta and Mushroom Casserole recipe
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|400 g||small pasta|
|salt and pepper|
|300 g||mushrooms, sliced|
|1||red bell pepper, diced|
|200 g||single cream|
|1 bunch(es)||spring onions, sliced|
|100 g||freshly grated Cheddar cheese|
Cook the pasta in salted water until al dente. Drain.
Fry the mushrooms in butter for 5 minutes. Remove from the pan and set aside. Add the onion and the bell pepper into the pan and sauté until lucent. Return the mushrooms, dust with a tablespoon of flour and cook stirring for a minute.
Deglaze with the cream and bring to a boil. If too thick, add a dash of water. Season to taste with salt and pepper.
Layer the pasta, spring onions and the mushroom sauce into a casserole dish. Sprinkle with the cheese. Bake in the preheated oven at 180°C for approximately 30 minutes until golden and bubbling.
ca. 20 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Pasta and mushroom casserole recipe
Recipe type: xarchivex
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