Fusilli Pasta Con Fungi Florentina
Over a year ago
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Ingredients
- 200gms Fusilli Pasta
- 100gms Spinach leaves
- 100gms Cheddar
- 50gms Butt
- 50gms plain flour
- 250mls Milk
- Two large Portobello or field/flat mushrooms
- Handful chopped basil
- Teaspoon dried oregano
- 30gms Parmesan cheese. freshly grated
Accompaniment
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Description
A filling tasty vegetarian dish.
Method
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1
Cook Pasta according to producers instructions. This recipe works with any pasta shapes! Melt the butter, add the flour and gradually stir in the milk until you have a basic white sauce. Add the cheddar, oregano, spinach (freshly chopped or frozen) and the basil. Season to taste. Set aside about a cupful. To the remainder add, the fusilli, put into a shallow oven proof dish, place the Portobello mushrooms, cover with the cheese sauce. Finally top with the breadcrumbs and parmesan cheese. Bake in a pre-heated oven at 180C for about 30 minutes or until the top has browned. Serve with salad and ciabatta. Yum!
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