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Baked Pasta with Mushrooms

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Serves: 4
350g / 12 oz dried tagliatelle
2 egg yolks
4 tbsp freshly grated pecorino cheese
salt and pepper
mixed salad leaves to serve
140g / 5 oz fontina cheese, thinly sliced
300ml / 10 fl oz hot Bechamel Sauce
85g / 3 oz butter, plus extra for greasing
350g / 12 oz mixed wild mushrooms, sliced

Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Stir the fontina cheese into the Bechamel Sauce and reserve.

Melt 25g / 1 oz of the butter in a large saucepan. Add the mushrooms and cook over a low heat, stirring occasionally for 10 minutes.

Meanwhile bring a large saucepan of lightly salted water to the boil. Add the pasta return to the boil and cook for 8-10 minutes or until tender but still firm to the bite. Drain, return to the saucepan and add the remaining butter, the egg yolks and about one-third of the sauce, then season to taste with salt and pepper. Toss well to mix then gently stir in the mushrooms.

Lightly grease a large oven proof dish with butter and spoon in the pasta mixture. Pour over the remaining sauce evenly and sprinkle with the grated pecorino cheese. Bake in the preheated oven for 15-20 minutes. or until golden brown. Serve immediately with mixed salad leaves.

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