Quick mushroom & macaroni bake
White pasta, dry
300 g, macaroni
Calorie controlled cooking spray
500 g, chestnut, sliced
2 clove(s), crushed
200 g, halved
Cream of Mushroom Soup, Canned
Vegetarian Parmesan Style Hard Cheese
45 g, finely grated
2 tablespoons, roughly chopped, plus extra to serve
25 g, white
4 portion(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Cook the macaroni in a large pan of boiling salted water for 5 minutes. Drain, reserving a cupful of pasta water.
- Meanwhile, mist a large frying pan with cooking spray and fry the mushrooms and garlic for 2-3 minutes. Add the tomatoes and cook for 2 minutes until softened but not broken down. Season.
- Stir in the soup, 2 tbsp of the cheese and the parsley. Loosen the sauce with a little of the reserved pasta water, then transfer to a deep 20cm square baking dish. Scatter over the breadcrumbs and remaining cheese, then mist with cooking spray. Bake for 20 minutes until golden. Serve with the rocket.