Leek & Mushroom Pasta Bake

Today we have two lovely veggie pasta recipes. The leek and mushroom pasta bake is pure comfort food and we also have a veggie pasta bake where you can use any combination of veggies that you fancy!




  • 750 (1¼ pints) semi-skimmed milk
  • A slice of onion
  • 1 bay leaf
  • 4 black peppercorns
  • 15 grams (½oz) dried wild mushrooms
  • 50 grams butter
  • 2 medium leeks, thinly sliced
  • 250 grams button mushrooms, halved
  • 40 grams (1½oz) plain flour
  • 300 grams dried farfalle pasta
  • 10 mls wholegrain mustard
  • 15 mls fresh oregano leaves
  • 125 grams mozzarella ball, torn into pieces
  • 15 grams (½oz) parmesan, grated



  1. Put the milk, onion, bay leaf and peppercorns in a pan and bring to just under the boil.
  2. Set aside for 20min to infuse.
  3. Put the dried mushrooms in a small bowl and cover with boiling water. Leave to rehydrate for 20min, then strain and finely chop the mushrooms.
  4. Meanwhile, melt butter in a hob-proof casserole over a low heat.
  5. Cook leeks for 20min until softened.
  6. Remove with a slotted spoon and set aside.
  7. Turn up heat to medium, add fresh mushrooms and fry for 5min until golden.
  8. Strain the milk, discarding the onion, bay leaf and peppercorns.
  9. Return leeks to the mushroom pan with any juices.
  10. Sprinkle over flour.
  11. Cook for 2min, then, off the hob, gradually add the milk, stirring constantly, to make a sauce.
  12. Return to heat, stir until thickened, then simmer for 2min.
  13. Meanwhile, cook the pasta according to the packet instructions. Drain.
  14. Preheat grill to medium.
  15. Stir the pasta into the sauce with the soaked, chopped mushrooms, mustard and oregano.
  16. Check seasoning. Dot with the mozzarella and sprinkle with the parmesan.
  17. Grill for 4-5min until bubbling, then serve.

Serves 4 – Serving Size 1/4 – Nutrition Per Serving
Calories 396, Fat 16g, Carbohydrate 50g, Sugar 9g