Made this vegetarian Baked Mushroom Pasta for W as she wanted to give it to a friend who had baked her a cake for her recent birthday. How sweet. It was a last minute request and I couldn’t get ingredients for complicated dishes so thought I would do a pasta bake for her. It’s one of those dishes that I love to make for potlucks and gatherings because it can be easily transported without hassle as there’s no sauce or gravy. Plus we don’t have to worry about deterioration in food quality as nothing will get soggy even if it is left out for a while. 😀
Made For Cheese Lovers
This Baked Mushroom Pasta may be vegetarian but if you are a cheese lover, you’re so going to love this dish. Just look at that cheesy crust on top. Oooh 
I used a 13″ x 10.5″ disposable aluminium foil tray for this. Reckon this portion roughly feeds 4-5 people.
W said her friend loved the pasta, especially her kids who enjoyed the cheesy part so much, they ate up the cheese and left the bottom to their parents to finish off. Haha, how cute.
Super Easy And Flexible Recipe
One good thing about this pasta bake recipe is that you can use whatever ingredients you want. You can add chicken meat and/or use cream of chicken instead of mushroom. Or you can turn this into a seafood one by adding salmon, prawns, mussels, clams and perhaps a clam chowder soup. It’s a very flexible recipe that you can tweak according to what you and your family like. 😉
Enjoy! 🙂
- 360g penne, cooked according to packet instructions
- 200g white button mushrooms, sliced
- 200g portobello mushrooms, sliced
- 1 can cream of mushroom 290g
- 3 tbsp water
- 1 large yellow onion, peeled & diced
- 1 tsp olive oil
- 250g mozzarella cheese, shredded
- kernels from 2 corn cobs
- pinch of ground black pepper