Name: Baked penne with peas, mushroom and leek
Cook time: 85 min
Total time: 85 min
Yield: 6
Ingredients: 400 gram penne pasta; 2 tablespoon vegetable oil; 50 gram butter; 1 clove garlic, crushed; 2 small leeks (400g), sliced thinly; 300 gram button mushrooms, quartered; 1/3 cup finely chopped fresh chives; 2 cup frozen peas, thawed; Bechamel sauce; 100 gram butter; 2/3 cup (100g) plain flour; 5 cup hot milk; 2 1/2 cup (300g) coarsely grated cheddar cheese

Baked penne with peas, mushroom and leek

Creamy, comforting and delicious, this baked penne with peas, mushroom and leek is what macaroni cheese wants to be when it grows up.

Serves 6

Cook

1H 25M

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Ingredients

400 gram penne pasta

2 tablespoon vegetable oil

50 gram butter

1 clove garlic, crushed

2 small leeks (400g), sliced thinly

300 gram button mushrooms, quartered

1/3 cup finely chopped fresh chives

2 cup frozen peas, thawed

Bechamel sauce

100 gram butter

2/3 cup (100g) plain flour

5 cup hot milk

2 1/2 cup (300g) coarsely grated cheddar cheese

Method

1.Cook pasta in large saucepan of boiling water until tender; drain.

2.Meanwhile, make bechamel sauce: Melt butter in medium saucepan, add flour; cook, stirring, 1 minute. Gradually stir in milk; stir until sauce boils and thickens. Remove from heat; stir in cheese.

3.Preheat oven to 180°C.

4.Heat oil and butter in medium frying pan; cook garlic, leek and mushrooms, stirring, until leek softens.

5.Combine pasta and leek mixture in large bowl with chives and peas. Reserve 2/3 cup (180ml) bechamel sauce for top. Stir remaining sauce into leek mixture. Spoon leek mixture into 3.75-litre (15-cup) ovenproof dish; spread with reserved bechamel sauce.

6.Bake about 40 minutes or until the top is browned lightly.

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Ingredients

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