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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe comes from the wonderful book Mon premier dîner végétarien by Alice Hart, which I was gifted for my bday a couple of weeks ago. It makes for a rich, yet not overly heavy pasta gratin that is perfect for entertaining or just for indulging by yourself. :) I made a few modifications from the original recipe and this was the result. I hope youll like it as much as we do. If you like, try other vegetables or herbs and spices to vary this according to your taste. Ingredients:
1 tablespoon olive oil |
300 g brown button mushrooms, cleaned and sliced (or mixed mushrooms) |
1 onion, chopped (half of it comes from the bechamel sauce if using my recipe) |
1 garlic clove, sliced |
1/4 teaspoon dried rubbed sage |
1/2 teaspoon dried rosemary |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon chili powder |
250 g penne pasta, cooked according to package directions (whole wheat is fine) |
1 mozzarella cheese, ball cubed (low-fat works fine) |
3 tablespoons camembert cheese, cubed (low-fat works fine) |
500 ml bechamel sauce (recommended basic béchamel sauce with lots of flavour) |
5 tablespoons cheese, grated (i used a mix of 4 cheeses, use your favourite) |
Directions:
1. In a frying pan heat the olive oil over medium heat. Add the sliced mushrooms, onion and garlic. Fry until slightly browned. Add sage, rosemary, black pepper and chilli powder. Set aside.
2. In your baking dish (it should hold about 1.5 l/6 cups) combine mushroom mixture, pasta, mozzarella and camembert.
3. Pour the béchamel sauce over it and sprinkle with the shredded cheese.
4. Bake in the pre-heated oven at 180°C/350°F for about 30 minutes or until nicely browned on top and sauce is bubbling.
5. Allow to cool for 5 minutes before serving.
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