A simple, tasty and creamy pasta dish with mushrooms that is gratinated in the oven.
| Servings | 2 Portions |
| Tags | Budget | Family Dinner | International | Main Course | Pasta | Vegetarian | Vegitables |
| Allergens | Gluten, Milk, Wheat |
| Cook Time | 40 min |
This was a nice recipe that I threw together based on what was cheap that week (pasta and portobello) and what I had in the fridge at the time.
When I made this, I cooked the pasta on the side while the mushrooms were sautéing in the pan. I also used some of the pasta water for the mushrooms and then saved some to use for the sauce as well. The amount of lemon juice and zest was what I got out of half a medium-sized lemon.
I haven't specified exactly which cheese to use in this recipe as I assume most will work. This time I used 25g pecorino romano and 75g "prästost" which turned out really good and flavorful.
I have another similar recipe here, but this recipe doesn't contain cream, but the creaminess comes from a sauce of butter, flour and milk instead. It's a little different in other ways too and I think the time in the oven gives this dish a little extra character.
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Ingredients
Directions
- Preheat the oven to 225°C.
- Peel and chop the onion, clean and slice the mushrooms.
- Fry the onion in the oil until slightly softened.
- Cook the pasta at the same time - subtract one minute from the cooking time (it will be finished in the oven).
- Add the sliced mushrooms and sauté for a few minutes. Use a little of the pasta water if the frying pan gets too dry.
- Add the squeezed lemon, lemon zest and fresh thyme, sauté for a minute and then empty the mushroom mix into a bowl on the side.
- In the same frying pan - melt the butter, add the flour and whisk. Add the milk a little at a time until you have a lump-free sauce.
- Add a little of the pasta water (about 1 dl), whisk and then season with salt and black pepper - remove from heat.
- Pour the cooked pasta into a baking dish. Add the mushroom mix and sauce - mix.
- Top with grated cheese and then bake in the oven for 10-20 minutes until the cheese has browned a little.
- Serve with some chopped parsley, lettuce and tomato.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1684.23 kcal | 842.12 kcal | 186 kcal |
| Carbohydrates | 187.98 g | 93.99 g | 20.76 g |
| Fat | 73.62 g | 36.81 g | 8.13 g |
| Protein | 69.36 g | 34.68 g | 7.66 g |
| Sugar | 21.1 g | 10.55 g | 2.33 g |
| Salt | 5.07 g | 2.54 g | 0.56 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
