Creamy Ham & Mushroom Pasta Bake

(Copied from old blog...originally posted 9th May 2009)

This was a recipe I found on BBC Good Food when I was looking for a quick and easy tea for after work. I work two days a week and by the time I have got home (I finish at 5pm, normally home about 6.15pm) and put the kids to bed I haven't got the energy or inclination for a big cookathon so to save me reaching for the Chinese takeaway menu I like to have meals planned that are quick to put together.

This pasta bake totally fitted the bill and was absolutely gorgeous to boot. It was a bit of a chore chopping all the bits whilst having a two year old hang off your thigh but never less it was worth it because it's definitely a keeper! Really tasty, relatively quick and super easy!

The recipe does make enough to feed a small country so you may want to halve the quantities if only two of you are eating it. I saved the leftovers to take to work the next day but obviously, as always, left them in the fridge and went to work without them. That's what happens when you leave the house at the crack of dawn (well to me, okay, okay, it was 7.30am).

Creamy Ham & Mushroom Pasta Bake

Ingredients

500g bag farfalle
50g butter, plus a little extra
200g small mushrooms, halved
bunch spring onions, finely sliced
50g plain flour
500ml milk
140g thickly cut ham, chopped
140g mature cheddar, grated

Method

Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.

Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.

Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.

A good pile of stodge!

love & kisses
Mrs M x