Creamy Mushroom and Aubergine Pasta Bake

Name: Creamy Mushroom and Aubergine Pasta Bake
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: International
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

Over a year ago 18,118 views

Cook: 45 mins

Serves: 4

Main Course 🥕 Vegetarian

Ingredients

Accompaniment

Description

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

Method

1
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

Chef's 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!