Creamy mushroom pasta bake

 Jazz up store bought ham and cheese tortellini by using them in this tasty family bake.

    9 Ingredients

   

    625g fresh ham & cheese tortellini

    2 tsp olive oil

    500g button mushrooms, sliced

    1 red onion, finely chopped

    1 tbsp plain flour

    1 x 375ml can Carnation light & creamy evaporated milk

    1 x 185ml can Carnation light & creamy evaporated milk

    1/2 cup fresh flat-leaf parsley, roughly chopped, plus extra, to serve

    1/3 cup grated tasty cheese

    Select all ingredients

 3 Method Steps

    Step 1

    Preheat oven to 200°C. Add pasta to a large saucepan of salted boiling water and cook following packet directions. Drain and return pasta to saucepan.

    Step 2

    Heat 1 teaspoon oil in a non-stick frying pan over medium-high heat. Cook mushrooms in 2 batches for 5 minutes or until golden brown. Transfer to a plate. Add remaining oil to pan. Add onion and cook, stirring often, for 3 minutes or until soft. Sprinkle flour over onion and stir until well combined. Cook for 1 minute, stirring. Slowly add evaporated milk, stirring constantly until well combined. Add mushrooms to onion mixture and cook, stirring until well combined.

    Step 3

    Add mushroom sauce and parsley to pasta. Season with salt and pepper. Toss until well combined. Transfer to a 2L (8-cup) capacity baking dish. Sprinkle with cheese. Bake for 15 minutes or until cheese is melted and golden. Sprinkle with extra parsley. Serve.

You can read Full Here : https://www.taste.com.au/recipes/creamy-mushroom-pasta-bake/bb799ab1-5c62-48a2-ae14-9d9503b49c1e

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