Miguel’s Colourful Mushroom Pasta Bake

  • Serves: 8
  • 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

1

Preheat the oven to 185ºC (fan forced)

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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!

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

Directions

1

Preheat the oven to 185ºC (fan forced)

2

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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!

Miguel’s Colourful Mushroom Pasta Bake

Tags:

 Bakes & Pastries, Dinner, Lamb, Miguel, Vegetarian

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