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Cheesy Baked Pasta with Spinach & Mushrooms

Penne pasta in homemade bechamel sauce with sautéed mushrooms and spinach
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 4 to 5 servings
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Ingredients
  

  • 2 and 1/2 cups uncooked pasta (I used wholewheat penne)
  • 2 tbsps olive oil
  • 2 garlic cloves, minced
  • 200 gms button mushrooms, sliced
  • 1 small bunch spinach leaves, chopped
  • 2 tbsps butter, salted is fine
  • 2 tbsps all-purpose flour
  • 2 and 1/2 cups whole milk, at room temp
  • 1/2 tsp garlic powder
  • 1 tbsp cream cheese, at room temp
  • 3/4 cup grated mozzarella or cheddar plus 1/4 cup extra if desired
  • Salt and pepper as needed

Instructions

  • First, bring a large pot of salted water to a boil. Add the pasta and let it cook uncovered till 'al dente': soft but with a bite and not mushy.
  • While the pasta is cooking, add 1 tbsp olive oil to a sturdy pan on medium to high heat. Add half the garlic, saute for a few seconds, then add the mushrooms. Add a pinch of salt and pepper and stir to combine. The mushrooms will release water, which will evaporate and the mushrooms will then turn golden brown, all in about 5 minutes. Once done, tip them into a bowl.
  • Now add the remaining 1 tbsp olive and garlic to the pan, followed by the spinach along with salt and pepper. Cook the same way until the spinach has wilted and the water has evaporated. Tip into the bowl with the mushrooms.
  • By now, the pasta should be done. Drain, rinse with cool water and add it back to the pot you cooked it in. Set aside.
  • To make the sauce, add butter to the same pan, on low heat. Let it melt, then add the flour, stirring to make a thick paste of sorts. If it clumps, keep stirring, and slowly pour in a little of the milk. Whisk it all together continuously (a balloon whisk is ideal here), till the clumps break up and the liquid appears smooth. Pour in the rest of the milk and add the garlic powder (or more fresh garlic if you prefer), followed by salt and pepper. Let the milk begin to gently simmer, then add the cream cheese and cook till the sauce thickens enough to coat the back of a spoon, and is at a very gentle boil.
  • Then add the grated cheese and turn off the heat. The sauce will thicken further at this stage. Pour it it over the cooked pasta, then add the mushrooms and spinach. Stir well to combine. Taste and add more salt or pepper as needed.
  • At this stage it's basically ready to eat but if you want to make it extra yum, now's the time to bake. Preheat the oven to 170 C. Tip all of the pasta into an 8 inch square baking dish, top with the extra 1/4 cup cheese. Bake for 10 minutes until the cheese has melted, and longer if you want it browned.
  • Let the pasta rest for 5 minutes, then dig in! Cool leftovers and store in the fridge for 3 to 4 days. It should also freeze well. Happy cooking!