Creamy Mushroom and Aubergine Pasta Bake

I like to make this dish when I am suffering a hangover and in need of some good comfort food!


1.Heat oil in a large frying pan, add onion and garlic and fry for 5 minutes.
2. Add mushrooms, stir fry for another 5 minutes then transfer onion/mushroom mix to a separate bowl.
3. Chop aubergine roughly then fry it in the remaining oil in the pan until golden
4. Add onion/mushroom mixture and cooked pasta
5. Season GENEROUSLY with salt and pepper
6. Transfer to an oiled gratin dish and pour over the cream, sprinkle the grated cheese all over the top and sprinkle with ground nutmeg.
7. Put the dish in a preheated oven (190 degrees or gas mark 4) and bake for 30 minutes until bubbling and golden

Serve with a simple green salad


Aubergine 1
Salt And Pepper
Chedder Cheese . Grated 50g/2oz
Double Cream 1 Pint
Cooked Pasta 375g/12oz
Mushrooms.halved 250g/8oz
Garlic Cloves. Crushed 2
Onion Chopped 1
Olive Oil To Fry 4 Tbs
Ground Nutmeg Sprinkle

Hints 'n' Tips

I have substituted the chedder for blue cheese before and it has been very tasty!

I have never tried this before but I reckon you could probably swap the double cream for something a bit less fattening like natural fromage frais for example if you like. Let me know how it turns out if you do this!


Leave a Comment:

login to leave comments
Taste Blog

The world is undeniably in love with sriracha, the spicy red chilli and garlic sauce of everyone’s dreams. Although it made its way out of Asia in the 1980s, it seems to have suddenly gained popular... keep reading


Stoneleigh Vineyards Pinot Noir

Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.