Creamy Mushroom and Aubergine Pasta Bake Recipe at MyDish

Creamy Mushroom and Aubergine Pasta Bake

3 stars based on 1 reviews Rate this Recipe

Method

  • 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

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    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!

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    Ingredients

    • 4 tbs olive oil to fry
    • 1 onion chopped
    • 2 garlic cloves. crushed
    • 250g/8oz mushrooms.halved
    • 375g/12oz Cooked pasta
    • 1 pint double cream
    • 50g/2oz chedder cheese . grated
    •  salt and pepper
    • 1 Aubergine
    • sprinkle Ground Nutmeg

    By Views 2958  Added Sun May 2 2010


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