Cavolo Nero & Mushroom Pasta Bake
A hearty pasta bake that is packed with greens, mushroom and cheddar/vegan cheese. An easy way to feed all the family.
Substitutes:
- Vegan? Swap the butter for a dairy-free spread and the milk for a plant-based alternative. Add nutritional yeast instead of cheese.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
150 g Cavolo nero (stems removed and roughly chopped)
170 g Conchiglie pasta
4 tbsp Olive oil
200 g Mushrooms (cut in quarters )
2 Garlic cloves (chopped )
60 g Unsalted butter
20 g Plain flour
100 ml Milk of choice
300 ml Water
1 vegetable stock cube
100 g Cheddar (grated )
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4. Boil the pasta until al dente, then drain and set aside.
- Melt the butter in a deep, wide ovenproof frying pan. Once melted, add the flour and mix well until a paste forms. Add the milk, water and stock cube. Bring to a boil and cook until the sauce thickens (about 2 minutes). Mix in half of the cheese and the cooked pasta, and set aside.
- Heat 2 tablespoons of olive oil in a frying pan and cook the mushrooms for 5-8 minutes, until the mushrooms are browned. Add them to the pan with the sauce.
- Remove the stems and roughly chop your cavolo nero. Add it to the pan with the garlic and season to taste. Cook for 4-5 minutes, stirring occasionally, until the leaves have softened. Add to the pan with the sauce and mix well.
- Scatter with the remaining cheese and bake for 20 minutes, until golden and bubbling. Leave to stand for 5 minutes, then serve and enjoy.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 3 months.
