Creamy Bacon and Mushroom Pasta Bake - Dairy Free
The kids will love this creamy bacon and mushroom pasta bake! Gooey, cheesy pasta baked in the oven, perfect for a family dinner. This recipe is also dairy free and can be adapted to be gluten free.
Servings: 4 servings
Calories: 514kcal
Ingredients
- 400 g dried pasta can be substituted for gluten free pasta
- 6 rashers unsmoked bacon chopped into squares
- 200 g closed cup mushrooms sliced or diced finely
- 150 g frozen peas
- 1 clove garlic crushed
- 50 g dairy free butter
- 50 g plain flour can be substituted for gluten free flour
- 500 ml unsweetened soya milk can be substituted for any unsweetened plant based milk
- 100 g dairy free cheese grated
Instructions
- Preheat oven to 200°C/180°C Fan / gas mark 6.
- Cook pasta in a saucepan of boiling water as per packet instructions.
- Chop the bacon into small pieces and slice the mushrooms.
- Add the bacon to a large wide based frying pan and fry on a medium/high heat for 1-2 minutes.
- Crush the garlic into the pan and add the mushrooms and peas. Fry for another 2-3 minutes until the bacon is cooked.
- Melt the dairy free butter in another saucepan on a medium heat. Once melted add the flour and mix together.
- Once the butter and flour are combined pour in the milk slowly, whisking as you go. Keep whisking for a few minutes until the sauce has thickened up.
- Drain the pasta and add to the frying pan with the bacon mixture. Mix well.
- Pour over the sauce and stir together until the sauce has coated all of the pasta mixture.
- Season well with black pepper (and salt if not cooking for children)
- Transfer the mixture into an oven proof baking dish and sprinkle over the grated cheese.
- Bake in the oven until the cheese has melted nicely (around 15-20 minutes)
Notes
Please double check all packaging for allergens.
Nutrition
Calories: 514kcal