Recipes
Creamy Pasta Gratin
Pasta twists smothered in a creamy sauce with Italian-style Quorn Pieces, sweetcorn, mushrooms & red peppers. Topped with crunchy cheesy breadcrumbs.
Ingredients
- 500g Quorn Pieces
- 1 tsp Italian mixed herbs
- 2 tsp oil
- 4 garlic cloves, chopped
SAUCE
- 500g dried pasta twists
- 75g butter
- 300g chestnut mushrooms, sliced
- 1 bunch of spring onions, trimmed and chopped
- 75g plain flour
- 1 ltr milk
- Seasoning
- 1 red pepper, diced
- 150g sweetcorn (frozen or tinned)
TOPPING
- 75g wholemeal breadcrumbs
- 75g red Leicester cheese, grated
Method
- Marinate the Quorn Pieces with the herbs, oil and garlic for 20 minutes.
- Cook the pasta as directed on the packet. Drain and keep warm.
- Preheat the oven to 200C/Gas Mark 6.
- Melt the butter and gently fry the Quorn Pieces, mushrooms and spring onions for 4 - 5 minutes.
- Stir in the flour and cook for 1 minute stirring.
- Remove from the heat and blend in the milk.
- Return the pan to the heat and bring to the boil stirring continuously. Reduce the heat and simmer gently for a few minutes until the sauce is thick and creamy.
- Mix the breadcrumbs and cheese together.
- Add the seasoning, red pepper, sweetcorn and drained pasta to the sauce. Place in an oven proof dish and top with the breadcrumbs and cheese mix.
- Bake for 15 - 20 minutes until the topping is crisp and golden.
- Serve with green vegetables or a crisp salad.
Tip - omit the breadcrumb topping and serve with a slice of garlic bread.