About this recipe:Portabello mushrooms, spinach, cheeses and penne combine to make a delicious vegetarian pasta bake.
225g penne pasta
2 tablespoons vegetable oil
225g portobello mushrooms, thinly sliced
110g butter or margarine
4 tablespoons plain flour
1 large clove garlic, minced
1/2 teaspoon dried basil
300g grated mozzarella cheese
280g frozen chopped spinach, thawed
4 tablespoons soy sauce
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
Bring a large pan of lightly salted water to the boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a saucepan over medium heat. Stir in the mushrooms, cook 1 minute, and set aside. Melt butter in the saucepan. Mix in flour, garlic and basil. Gradually mix in milk until thickened. Stir in 1/2 of the cheese until melted. Remove saucepan from heat, and mix in cooked pasta, mushrooms, spinach and soy sauce. Transfer to the prepared baking dish, and top with remaining cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly brown.