Home > Vegetarian Recipes > Pasta and Noodles > Nutty Mushroom Bake
Nutty Mushroom Bake
Most types of pasta work well for the topping of this dish; try spaghetti or tagliatelle instead of pennoni.
Ingredients
175g/6oz dried pennoni (quills)
Dash of olive oil, plus 30ml/2tbsp
25g/1oz butter
1 onion, chopped
1 clove of garlic, crushed
2tsp dried oregano
275g/10oz cup mushrooms, sliced
400g/14oz can chopped tomatoes
25g/1oz tomato purée
50g/2oz pimiento-stuffed green olives, sliced
75g/3oz roasted cashew nuts
Salt and freshly ground black pepper
100g/4oz grated mature Cheddar cheese
Details
Serves: 4
Method
Bring a large saucepan of water to the boil and add the pennoni with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, return to the saucepan and stir in the butter until melted. Set aside, covered.
Preheat the oven to 200°C/400°F/Gas Mark 6. Heat the remaining oil in a large frying pan and sauté the onion, garlic and oregano for 3 minutes, or until the onion has softened.
Add the sliced mushrooms and cook for a further 5 minutes, stirring occasionally. Stir in the chopped tomatoes and the tomato purée. Cover and cook for about 10 minutes, stirring occasionally.
Add the sliced olives and the cashew nuts and season with salt and freshly ground black pepper. Continue to cook for a final 2-3 minutes, then transfer the mixture to a shallow, ovenproof dish. Spoon the buttered pasta on top and sprinkle with the cheese. Bake for 20 minutes, or until crisp and golden.
Related food category:
