| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 654 | 18g | 9g | 83g |
| sugars | fibre | protein | salt |
| 8g | 4g | 29g | 1.6g |
Why I Love British Mushroom and Leek Pasta Bake
There’s always a special place in my heart, and in my kitchen, for those comforting, home-cooked meals that warm you up from the inside out. One of those dishes? The British classic, Mushroom and Leek Pasta Bake. It’s a savory, cheesy, and oh-so-delicious pasta dish that brings that feeling of home to every bite. Just one whiff of this dish baking in the oven, and I’m transported straight back to my nonna’s kitchen, watching her lovingly create beautiful and hearty meals that I’ve continued to replicate for my own family throughout the years.
The Inspiration Behind the Dish
Even though my roots are steeped in Italian-American cuisine, I have a profound love and respect for global culinary cultures and often find myself looking outside of my traditional scope for recipe inspiration. This particular recipe is inspired by my admiration for Jamie Oliver, a renowned British chef whose passion for simple yet comforting dishes matches my culinary philosophy. His contribution to food culture and his prowess in creating humble, satisfying meals have left an indelible mark on my approach to home cooking.
Pairing the Pasta Bake
I love how versatile the Mushroom and Leek Pasta Bake is; you can pair it with a multitude of dishes from varied cuisines. If you want to make it the star of your dining table, pair it with a simple, crisp green salad. For those who want a broader feast, it could beautifully complement a roasted chicken or grilled fish.
However, I particularly enjoy serving it alongside an Italian-American main like my family’s favorite, a traditional Chicken Parmesan. While the Mushroom and Leek Pasta Bake is not an Italian dish per se, its creamy, cheesy texture and the depth of flavor from the mushrooms and leeks echo the layers of flavor in Italian cuisine – making this a delightful combination! Check out this Chicken Parmesan recipe if you’d like to try pairing these two dishes.
And there you have it, the story behind one of my favorite dishes – the Mushroom and Leek Pasta Bake. Packed with flavor, loaded with memories, and inspired by a cherished chef, this dish is a reminder of just how fulfilling home cooking can be. In this simple pasta bake, we find comfort, tradition, and love – ingredients that make a dish truly special. Try the recipe out yourself, and start making your own heartwarming food memories.
What You’ll Need
- 2 tablespoons olive oil
- 2 leeks, finely chopped
- 3 cups sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup flour
- 2.5 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1.5 cups freshly grated Parmesan cheese
- 1.5 cups shredded sharp cheddar cheese
- 1.5 cups shredded mozzarella cheese
- 1 pound pasta (penne or similar)
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Then, grease a living by 9-inch baking dish and set it aside.
Step Two
In a large skillet over medium heat, warm the olive oil. Add the finely chopped leeks to the pan and sauté them until they’re tender and slightly golden, which should take about 10 minutes.
Step Three
Next, add the sliced mushrooms and minced garlic to the skillet. Continue to cook everything until the mushrooms are golden and the garlic is fragrant. This could take another 10 minutes.
Step Four
Then, sprinkle the flour over the vegetables in the skillet. Stir everything together until the flour is evenly distributed. Gradually whisk in the milk, and bring the mixture to a simmer. Let it cook for a few minutes, until it’s thickened and creamy. Season this sauce with salt, black pepper, and dried thyme.
Step Five
Off the heat, stir in the Parmesan cheese, cheddar cheese, and mozzarella cheese. Keep stirring until all the cheese has melted into the sauce.
Step Six
In a large pot of boiling salted water, cook the pasta until it’s al dente according to the package instructions. Then, drain the pasta and add it to the skillet with the cheese sauce. Toss everything together until the pasta is evenly coated in the sauce.
Step Seven
Transfer the pasta and sauce to your prepared baking dish. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the top of the pasta in the dish.
Step Eight
Lastly, bake your pasta in the preheated oven for about 30 minutes, or until the top is golden and the edges are bubbly. Let it cool slightly before serving, and then enjoy your delicious mushroom and leek pasta bake!
