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Pasta casserole with lots of garlic

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Ingredients for 4 servings:

  • 500 g pasta (girandole or fussili)
  • salt water
  • some olive oil
  • 2 stalk(s) leeks
  • 3 cloves garlic
  • 500 g mushrooms
  • some white wine
  • 1 cup of cream
  • 2 tsp, heaped broth (porcini mushroom yeast broth from Vitam)
  • 200 g cheese (Gouda), grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Garlic, leek, mushrooms

Cook the pasta in salted water according to the package instructions. Cut the leek into half rings, slice the mushrooms, and peel the garlic. Sauté the leek in olive oil, add the mushroom slices, and fry. Press in the garlic and deglaze with white wine. Stir in the cream. Season with porcini mushroom broth, salt, and pepper. Mix with the pasta and pour into a greased baking dish. Sprinkle with cheese and bake in a preheated oven at 200°C for approximately 20-25 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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