Creamy Mushroom and Tarragon Pasta Bake

Ingredients

• 350 g chestnut mushrooms
• 300 g penne pasta
• 200 ml double cream
• 200 ml whole milk
• 25 g plain flour
• 30 g butter
• 1 tsp dried tarragon
• 120 g gruyère cheese

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cook the penne for 2 minutes less than packet instructions, then drain.

2. 2

   Slice the mushrooms. Melt the butter in a large pan and fry the mushrooms over a high heat for 5 minutes until golden.

3. 3

   Stir in the flour and tarragon and cook for 1 minute. Gradually add the milk and cream, stirring continuously until a smooth sauce forms.

4. 4

   Stir in most of the gruyère and season lightly. Fold in the drained pasta and tip into an ovenproof dish.

5. 5

   Scatter the remaining gruyère over the top and bake for 20 minutes until golden and bubbling.