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Leek and Mushroom Pasta Bake

by on April 22, 2012

This is another one from the ‘cheats’ range but it’s what I cook when there’s not much time and I want something tasty and wholesome. I add Quorn to my pasta bake, but you can add another vegetable instead – broccoli works well. Make use of leftover bread by turning it into breadcrumbs and putting it in a re-sealable bag in the freezer to use on top of this dish.

I hope you will forgive the total lack of expertise required to put this together! I’ve added a pic of an authentic Neapolitan deli so we can at least pretend we’re in Italy!

Ingredients

  • Couple of handfuls of pasta – spirals and penne work well
  • One 350g jar pasta sauce (I use Loyd Grossman tomato and basil)
  • One leek
  • 250g mushrooms (chestnut work well)
  • Couple of handfuls of Quorn pieces
  • Block of cheese
  • Breadcrumbs
  • Pine nuts
  • Tomato
  • Dried basil

To Cook

  1. Pre-heat the oven to 200oC/400oF/Gas 6
  2. Whilst you’re boiling some water in the kettle, chop up the leek and mushrooms.
  3. Pour enough boiling water into the bottom of a steamer to cook the pasta and steam the leek and mushrooms over the top.
  4. Whilst all of that is cooking, grate the cheese.
  5. Drain the pasta and put in an ovenproof dish. Add the vegetables, Quorn and sauce and mix well.
  6. Sprinkle over the grated cheese, then the breadcrumbs and pine nuts.
  7. Garnish with sliced tomatoes dipped in olive oil mixed with dried basil
  8. Cook for about 15-20 minutes

Serves 3-4

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From → Recipes

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