Food, Recipes

Mushroom, Sage and Mozzarella Pasta Bake


  • 500g portobello mushrooms, chopped
  • 500g penne or spiral pasta, cooked
  • 100g butter
  • 1 teaspoon garlic, crushed
  • 1 teaspoon olive oil, for cooking
  • 90g all-purpose flour
  • 500ml milk
  • 4-6 fresh sage leaves
  • 1 teaspoonwhole-grain mustard
  • 100g mozzarella, grated
  • ½ cup parmesan, grated
  • Salt and pepper, to taste


Preheat oven to 200 ̊C.

In a large pot, heat the oil and add the mushrooms. Cook for 5-8 minutes, or until soft.  Set the mushrooms with its juices, aside.

Add the butter to the same pot and allow to melt. Follow with the sage and allow to sauté for 1-2 minutes. Mix in the flour until smooth.

Slowly add in the milk and juice from the mushrooms and combine well, allow to simmer for 5-10 minutes for the sauce to thicken.

Add in the whole-grain mustard and parmesan, season to taste. Combine the mushrooms with the cooked pasta and stir well.

Pour the mushrooms and pasta into a Le Creuset Ovenware Roasting Tin and top with the mozzarella. Bake in the oven for approximately 20 minutes until the top is golden brown. Remove and allow to sit for 5 minutes before serving. Enjoy as is or with a side salad!

Image and recipe by Life with Lorna