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Creamy Mushroom Pasta Bake

30 Minute Creamy Mushroom Pasta Bake. Perfect for a weekday night, for mushroom lovers!

Serves: 4 Time: 30 minutes


Fresh Ingredients

  • 70ml Milk

  • 280g Mushrooms, sliced

  • 3 Tablespoon Butter

  • 100g Cheese, grated

  • 1 Head Cauliflower, cut into florets

Cupboard Ingredients

  • 200g Penne Pasta, or any tubular pasta

  • 1 Veg Stock Cube, dissolved in 280ml of boiling water

  • 3 Tablespoons Olive Oil

  • 1 Garlic Clove, crushed


  1. Cook the pasta in boiling salted water for 5 mins al dente, once done drain and set aside.

  2. Meanwhile, boil the cauliflower in a pan of boiled salted water, for around 5 minutes.

  3. Next in a large non-stick pan, sauté the garlic in 1 tablespoon of the butter. Allow to cook gently for around 2 mins. Then transfer the drained cauliflower to a blender, along with the stock, oil, pinch of salt, milk and sautéed garlic. Blitz until smooth.

  4. Heat the oven to 200°C. Heat the remaining 2 tablespoons butter in a large non-stick pan, add the mushrooms and cook gently until golden.

  5. Once done, add the cauliflower sauce, and pasta to the mushrooms, toss well, then transfer to an ovenproof dish.

  6. Sprinkle the cheese on top and bake for around 15 minutes until crisp on top. Enjoy with a side salad if you like!


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Rosie ❤️


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