Good Housekeeping UK

Leek and mushroom pasta bake

Name: Leek and mushroom pasta bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 750 mL (1 1/4 pints) semi-skimmed milk; A slice of onion; 1 bay leaf; 4 black peppercorns; 15 g (1/2oz) dried wild mushrooms; 50 g (2oz) butter; 2 medium leeks, thinly sliced; 250 g (9oz) button mushrooms, halved; 40 g (1 1/2oz) plain flour; 300 g (11oz) dried farfalle pasta; 2 tsp. wholegrain mustard; 1 tbsp. fresh oregano leaves; 125 g mozzarella ball, torn into pieces; 15 g (1/2oz) parmesan, grated

This vegetable pasta bake is great comfort food.

By The GH Kitchen TeamUpdated: 31 July 2019

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You'll need to set aside 20 minutes before you start this pasta bake recipe to let the dried wild mushrooms soak and to infuse the milk with the onion, bayleaf and peppercorns, but you'll be rewarded with a wonderful sauce.

The leeks will need to be cooked for 20 minutes until they're soft and falling apart - add them to the mushroom sauce and you have the ultimate comfort food recipe.

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Yields:

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Cal/Serv:

396

Ingredients

750 ml (1 1/4 pints) semi-skimmed milk
A slice of onion
1 bay leaf
4 black peppercorns
15 g (1/2oz) dried wild mushrooms
50 g (2oz) butter
2 medium leeks, thinly sliced
250 g (9oz) button mushrooms, halved
40 g (1 1/2oz) plain flour
300 g (11oz) dried farfalle pasta
2 tsp. wholegrain mustard
1 Tbsp. fresh oregano leaves
125 g mozzarella ball, torn into pieces
15 g (1/2oz) parmesan, grated

Directions

1. Step 1
  Put the milk, onion, bay leaf and peppercorns in a pan and bring to just under the boil. Set aside for 20min to infuse. Put the dried mushrooms in a small bowl and cover with boiling water. Leave to rehydrate for 20min, then strain and finely chop the mushrooms.
2. Step 2
  Meanwhile, melt butter in a hob-proof casserole over a low heat. Cook leeks for 20min until softened. Remove with a slotted spoon and set aside. Turn up heat to medium, add fresh mushrooms and fry for 5min until golden.
3. Step 3
  Strain the milk, discarding the onion, bay leaf and peppercorns. Return leeks to the mushroom pan with any juices. Sprinkle over flour. Cook for 2min, then, off the hob, gradually add the milk, stirring constantly, to make a sauce. Return to heat, stir until thickened, then simmer for 2min.
4. Step 4
  Meanwhile, cook the pasta according to the packet instructions. Drain.
5. Step 5
  Preheat grill to medium. Stir the pasta into the sauce with the soaked, chopped mushrooms, mustard and oregano. Check seasoning. Dot with the mozzarella and sprinkle with the parmesan. Grill for 4-5min until bubbling, then serve.

Per Serving:

Calories: 396
Total carbs: 50 g
Sugars: 9 g
Total fat: 16 g
Saturated fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time