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
Nutrition (per serving)
- Calories
- 742 kcal
- Protein
- 23.3 g
- Carbohydrate
- 64.5 g
- of which sugars
- 7.5 g
- Fat
- 42.9 g
- of which saturates
- 25.8 g
- Fibre
- 3.1 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the penne for 2 minutes less than packet instructions, then drain.
- 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
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
Stir in most of the gruyère and season lightly. Fold in the drained pasta and tip into an ovenproof dish.
- 5
Scatter the remaining gruyère over the top and bake for 20 minutes until golden and bubbling.
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