adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Silverbeet and mixed mushroom pasta bake
Silverbeet and mixed mushroom pasta bake
0 Likes
Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Whip up a cozy pasta bake with a medley of mushrooms, crispy bacon, hearty silverbeet, and crunchy sourdough topping. Perfect for chilly winter nights!
Ingredients:
  • 50g butter
  • 56.88 gm olive oil
  • 400g mixed mushrooms, thickly sliced (see note)
  • 1 brown onion, chopped
  • 200g shortcut bacon rashers, trimmed, chopped
  • 40.00 ml fresh lemon thyme leaves
  • 2 tsp finely grated lemon rind
  • 62.50 ml plain flour
  • 300ml Cooking Cream
  • 510.00 gm chicken style liquid stock
  • 1 small bunch silverbeet, trimmed
  • 6 fresh lasagne sheets, each cut crossways into thirds
  • 125.00 ml roughly chopped sourdough bread
  • 125.00 ml grated colby cheese
Instructions:
  • In a large, deep frying pan over medium-high heat, melt half of the butter with 1 tablespoon of oil. Sauté mushrooms until golden and soft, about 8 minutes. Transfer the mushrooms to a heatproof bowl. In the same pan, heat 1 tablespoon of oil and the remaining butter. Sauté onion and bacon for 5 minutes until the onion is soft and the bacon is crisp. Stir in garlic, thyme, and lemon rind, cooking until fragrant, about 1 minute. Sprinkle in flour and cook for 1 minute. Pour in cream and stock, simmering for 2 to 3 minutes until slightly thickened. Set the mixture aside.
  • Preheat the oven to 180C/160C fan-forced and generously grease a 12-cup baking dish.
  • Prepare silverbeet by separating leaves from stems using a small sharp knife. Roughly chop the stems and set aside. Roughly chop the leaves. Quickly blanch lasagne sheets one at a time in boiling water for 10 seconds until just tender, then remove and add to the sauce mixture in the pan. Coat the sheets evenly. Blanch silverbeet leaves in boiling water for 1 minute until just wilted. Drain well.
  • Combine silverbeet leaves, stems, and mushrooms with the pasta mixture, stirring until well mixed. Then transfer the combined mixture to the prepared dish.
  • In a bowl, mix together bread, cheese, and the rest of the oil. Season with salt and pepper. Spread over the pasta mixture. Bake for 25 minutes or until golden brown. Let it sit for 5 minutes before serving.

Similar Recipes