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Photo of Quick mushroom & macaroni bake by WW

Quick mushroom & macaroni bake

12
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
A tin of creamy mushroom soup makes a near-instant rich-tasting sauce for this hearty vegetarian pasta bake

Ingredients

White pasta, dry

300 g, macaroni

Calorie controlled cooking spray

4 spray(s)

Mushrooms

500 g, chestnut, sliced

Garlic

2 clove(s), crushed

Cherry Tomatoes

200 g, halved

Cream of mushroom soup, tinned

1 can(s)

Vegetarian parmesan style hard cheese

45 g, finely grated

Parsley, fresh

2 tablespoon(s), roughly chopped, plus extra to serve

Breadcrumbs, fresh

25 g, white

Rocket

4 portion(s), to serve

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Use wholewheat pasta if you like, but make sure it’s macaroni, penne or rigatoni so the sauce collects inside the pasta

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