Mushroom pasta bake

Mushroom pasta bake

A mushroom pasta bake is surely a family favourite. This easy recipe is suitable for vegetarians. Created for Kikkoman by TV chef Dean Edwards

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time30 mins

Nutrition per serving

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


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.

Pasta comes in all shapes and sizes, check out our great guide to pasta shapes, including some really delicious pasta recipes to make at home

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