Mushroom pasta bake

Mushroom pasta bake

A mushroom pasta bake is surely a family favourite. This recipe is suitable for vegetarians. This is a recipe by Dean Edwards

  • Serves4
  • Preparation Time10 mins
  • Cooking Time30 mins

Nutrition per serving

  • Energy440 Kcals
  • Sugars8.7g
  • Fat18.6g
  • Saturated Fat10.8g
  • Salt4.2g


  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 3 sprigs fresh thyme
  • 250g portobello mushrooms, sliced
  • 150g chestnut mushrooms, sliced
  • 150ml white wine
  • 3 tbs Kikkoman Soy Sauce
  • 300g farfalle pasta
  • 1 tbs Kikkoman Soy Sauce

Bechamel sauce

  • 50g unsalted butter
  • 50g plain flour
  • 400ml milk
  • 1 tbs Kikkoman Soy Sauce
  • 1 tsp Dijon mustard
  • black pepper
  • 60g parmesan cheese, grated
  • 20g breadcrumbs
  • 3 tbs chopped flat leaf parsley, for serving


Fry the onion along with the garlic and thyme in some oil for 3-4 mins then remove from the pan and set aside. In the same pan fry the mushrooms over a very high heat until golden, add the white wine and 2 tbs Kikkoman Soy Sauce and reduce by half, reduce the heat then return the onions to the pan and keep warm.

Cook the pasta to the packet instructions in a large pan of boiling water along with 1 tbs Kikkoman soy sauce, drain and set aside.

Meanwhile to make the bechamel sauce, melt the butter over a med heat, then whisk in the flour and cook for 2-3 mins, gradually pour in the milk and continue whisking until thickened and smooth.Season with 1 tbs Kikkoman soy sauce, mustard and a good twisting of black pepper. Pour this into the mushroom pan and combine with ½ of the parmesan cheese and the cooked pasta. Pour this into a baking dish and top with the remaining parmesan cheese and the breadcrumbs. Bake in a pre-heated oven set at 200°c/180°c fan/gas mark 6 for 20 mins, serve and garnish with some flat leaf parsley.