Baked mixed mushrooms & wholemeal pasta

Baked mixed mushrooms & wholemeal pasta photo

Serves = 2

Cooking time = 30 minutes

140g wholemeal penne pasta
1 tbsp olive oil 1 small red onion, finely chopped
200g mixed mushrooms (button, portabello, Swiss brown), sliced
1 clove garlic, crushed
1 tsp fresh thyme, finely chopped
1 tbsp fresh flat parsley, finely chopped
150mL chicken stock
1 tsp cornflour
Cracked black pepper
100g reduced-fat ricotta
30g parmesan cheese, finely grated
1⁄2 cup soft breadcrumbs, wholemeal



  1. Preheat oven to 180°C. Cook penne pasta in boiling salted water for 10 -12 minutes or until al dente. Drain and place into ovenproof baking dish.
  2. Heat oil in a frypan on medium heat. Sauté onion, mushrooms and garlic. Add in herbs. 
  3. Combine stock and cornflour and add to the pan to thicken. Season with cracked black pepper.
  4. Remove from the heat and mix through the ricotta. Pour over the penne pasta in the baking dish and sprinkle with the parmesan and breadcrumbs.
  5. Bake for 15-20 minutes until golden brown.
  6. Sprinkle with extra chopped parsley and serve with a rocket salad.



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