Creamy Ham and Mushroom Pasta Bake
The sauce takes on a lovely flavour from the spring onions, mushrooms and the cheese - delicious!
Ingredients
- 300g dried farfalle pasta (or other dried pasta of your choice)
- 50g butter plus a little extra
- 250g chestnut mushrooms halved or quartered, depending on their size
- 4 spring onions finely sliced
- 50g plain flour
- 500ml milk
- 140g thickly cut ham chopped
- 140g extra mature cheddar grated
- salt and freshly ground black pepper
Instructions
- Heat oven to 200C/180C fan/gas 6. Cook the pasta according to pack instructions, then drain. While the pasta is cooking, melt a little butter in a large saucepan and fry the mushrooms for a couple of minutes over a high heat, then scoop out and set aside. Use some kitchen roll to wipe out the pan.
- Melt the remaining butter in the pan over a medium heat, then add most of the spring onions and cook to soften for 1 minute. Add the flour and stir for another minute, then gradually stir in the milk until you have a lump-free sauce. Increase the heat until the sauce bubbles and stir for 3 to 4 minutes to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
- Add the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well. Scatter over the remaining cheese and spring onions, then bake for 10 minutes until golden.
Notes
- Feel free to try different vegetables, eg broccoli, peas, sweetcorn, green beans etc.
- This creamy ham and mushroom pasta bake recipe is easily adapted if you’re cooking for less or more people.