Creamy Mushroom Pasta Bake Recipe – Easy Garlic Herb Pasta

Last Updated on 2 months by Neha Deshmukh

Creamy Mushroom Pasta Bake Recipe – Easy Garlic Herb Pasta

Introduction

Oh, pasta bake! Is there anything more comforting? This creamy mushroom pasta bake is a family favorite in my house, and honestly, it’s become my go-to when I need a hug in food form. I first made this when my niece came to visit, and she devoured it. It’s easy enough for a weeknight, but feels special enough for a weekend treat. Plus, the aroma while it’s baking? Pure magic! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any pasta bake. It’s a creamy, dreamy, garlicky, herby explosion of flavor! Here’s why you’ll fall in love:

• Easy to make: Minimal effort, maximum deliciousness.
• Comfort food at its finest: Perfect for cozy nights in.
• Customizable: Easily adapt it to your tastes (more on that later!).
• Crowd-pleaser: Guaranteed to disappear quickly.

Ingredients

Here’s what you’ll need to whip up this creamy goodness:

• 1 cup shell pasta (about 200g)
• 200-250 grams button mushrooms, sliced
• 1 medium bell pepper (chopped)
• 1 small onion (chopped)
• 2 garlic cloves (minced)
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1.5 cups milk (about 360ml)
• 1 tsp parsley (chopped)
• 1 tsp basil (chopped)
• 2-3 tbsp cheddar cheese (grated)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• All-purpose flour: This is the secret to a beautifully thick and creamy sauce. Don’t skip it! Cooking it with the butter for a few minutes gets rid of that raw flour taste, so be patient.
• Mushrooms: Button mushrooms are classic, but feel free to get fancy! Cremini, shiitake, or even a mix would be amazing. I sometimes add a handful of oyster mushrooms for a more delicate flavor.
• Cheese: Cheddar is lovely and bubbly, but you could also use mozzarella, Gruyère, or a blend. A little Parmesan sprinkled on top adds a nice salty kick too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a pot of salted water to a boil and cook the shell pasta until it’s al dente – still a little firm to the bite. Drain it and set it aside. We don’t want mushy pasta in our bake!
2. Now, melt the butter in a large pan over medium heat. Add the minced garlic and chopped onion and sauté until they’re softened and fragrant. This usually takes about 5 minutes.
3. Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown. Then, toss in the chopped bell pepper and sauté for another 4-5 minutes until it’s tender-crisp.
4. Sprinkle the all-purpose flour over the vegetables and cook for 3-4 minutes on low heat, stirring constantly. This creates a roux, which will thicken our sauce.
5. Gradually pour in the milk while stirring continuously. Keep stirring! We want a smooth, creamy sauce with no lumps. Simmer for a few minutes until it thickens.
6. Add the cooked pasta to the sauce and stir to combine. Mix in the chopped parsley, basil, salt, and pepper. Taste and adjust seasonings as needed.
7. Pour the pasta mixture into a baking dish. Sprinkle the grated cheddar cheese evenly over the top.
8. Bake in a preheated oven at 180°C (356°F) for 8-10 minutes, or until the cheese is melted and bubbly.

Expert Tips

• Don’t overcook the pasta! It will continue to cook in the oven.
• Stir the sauce constantly to prevent it from sticking to the bottom of the pan.
• If the sauce is too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and milk, and nutritional yeast instead of cheese.
• Gluten-Free Adaptation: Use gluten-free pasta and all-purpose gluten-free flour.
• Spice Level Adjustment: Add a pinch of red chili flakes to the sauce for a little heat. My friend, Priya, loves adding a generous pinch!
• Festival Adaptation: This is perfect comfort food for Diwali or any celebration. Serve it alongside some pakoras and raita.

Serving Suggestions

Serve this creamy mushroom pasta bake hot, straight from the oven. It’s delicious on its own, but even better with:

• A simple green salad
• Garlic bread for dipping into the sauce
• A bowl of warm tomato soup

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

What type of pasta works best in a pasta bake?

Shell pasta, penne, or rotini are all great choices because their shape holds the sauce well.

Can I use different mushrooms in this recipe?

Absolutely! Feel free to experiment with different varieties like cremini, shiitake, or oyster mushrooms.

How can I prevent the pasta bake from becoming dry?

Make sure the sauce is nice and creamy before adding the pasta. You can also add a little extra milk or cheese to keep it moist.

Can this be made ahead of time?

Yes! You can assemble the pasta bake up to a day in advance and store it in the refrigerator. Add a few extra minutes to the baking time.

What’s the best cheese to use for a creamy, bubbly topping?

Cheddar is a classic, but mozzarella, Gruyère, or a blend of cheeses all work well.