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Colourful Mushroom Pasta Bake

Yields8 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 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

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!

Nutrition Facts

Servings 0