Dinner ideas

Baked penne with peas, mushroom and leek

Creamy, comforting and delicious, this baked penne with peas, mushroom and leek is what macaroni cheese wants to be when it grows up.
baked penne with peas, mushroom and leek
1H 25M


Bechamel sauce


1.Cook pasta in large saucepan of boiling water until tender; drain.
2.Meanwhile, make bechamel sauce: Melt butter in medium saucepan, add flour; cook, stirring, 1 minute. Gradually stir in milk; stir until sauce boils and thickens. Remove from heat; stir in cheese.
3.Preheat oven to 180°C.
4.Heat oil and butter in medium frying pan; cook garlic, leek and mushrooms, stirring, until leek softens.
5.Combine pasta and leek mixture in large bowl with chives and peas. Reserve 2/3 cup (180ml) bechamel sauce for top. Stir remaining sauce into leek mixture. Spoon leek mixture into 3.75-litre (15-cup) ovenproof dish; spread with reserved bechamel sauce.
6.Bake about 40 minutes or until the top is browned lightly.

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