Name: Colourful Mushroom Pasta Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 tbsp extra virgin olive oil, for cooking and greasing; 120 g Manchego or Pecorino cheese, grated (or use regular grated cheese); 75 g spaghetti, cooked and cooled; 200 g white cup mushrooms, thinly sliced (1x punnet); 1 large zucchini, spiralised; 1 large beetroot, spiralised; 1 large carrot, spiralised; 4 large leaves kale ripped in long stripes; Big pinch dried oregano; Salt and pepper, to taste; 100 ml double cream; 2 large eggs

Serves: 8
Preparation: 10 minutes
Cooks In: 25 minutes
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Ingredients

2 tbsp extra virgin olive oil, for cooking and greasing

120 g Manchego or Pecorino cheese, grated (or use regular grated cheese)

75 g spaghetti, cooked and cooled

200 g white cup mushrooms, thinly sliced (1x punnet)

1 large zucchini, spiralised

1 large beetroot, spiralised

1 large carrot, spiralised

4 large leaves kale ripped in long stripes

Big pinch dried oregano

Salt and pepper, to taste

100 ml double cream

2 large eggs

Method

Preheat the oven to 185ºC (fan forced)

Using the first tablespoon of olive oil, grease the inside of a 20cm loose bottomed cake tin, then layer with baking paper

Sprinkle a thin layer of cheese over the base and the sides creating a thin layer of cheese

In a large bowl, add the pasta, mushroom and veggies. Mix well with your hands getting them nicely tangled to get a colourful effect

Season with salt, pepper and oregano and sprinkle half of the grated cheese on top. Mix again to combine

Take the pasta, mushroom and veggie mix and press it down gently into the tin, setting the mixture in place

In a small bowl or jug, whisk the cream and eggs together. Pour over the cake tin so it fills any gaps

Bake for 25 minutes, or till crisp and cooked through. Allow the pasta bake to rest for 5 minutes in the tin, then run a thin knife around the side and release and serve onto a platter

Perfect with a tomato Caprese salad or a classic rocket and pear salad

Top tip – you can also add chorizo if you’d like for a meatier flavour. If you don’t have a spiralizer, you can grate the veggies instead. Feel free to use any of your favourite veggies too!