Quick mushroom & macaroni bake
12
Points®
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.
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