Creamy ham & mushroom pasta bake
Contains pork – recipe is for non-Muslims only
Use up the leftovers in your fridge with this hearty family supper dish
- Prep:10 mins
- Serves 5
Nutrition per serving
- kcal 678
- fat 25g
- saturates 14g
- carbs 89g
- sugars 8g
- fibre 0g
- protein 31g
- salt 1.58g
- 500g bag farfalle
- 50g butter, plus a little extra
- 200g small mushrooms, halved
- bunch spring onions, finely sliced
- 50g plain flour
- 500ml milk
- 140g thickly cut ham, chopped
- 140g mature cheddar, grated
Bump up the veg content by adding peas or sweetcorn to the sauce. Or make it veggie: instead of ham, stir through wilted spinach and crumbled blue cheese.
Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.