Baked Shimeji Pesto Pasta

מאפה פסטה עם פסטו
מאפה פסטה עם פסטו
Ingredients for a 20/30 baking pan:

 

  • 250-300 grams short pasta, cooked according to the manufacturer’s instructions
  • 2 packages (500 ml) sweet whipping / cooking cream
  • 2 heaping tablespoons home-made basil pesto
  • 2 packages shimeji mushrooms, (straw removed from the base)
  • 20-30 grams butter
  • 1-2 tablespoons oil
  • 2-3 crushed garlic cloves
  • 2 tablespoons delicate olive oil
  • Salt and pepper
  • 1 Cup of grated mozzarella cheese (or other hard cheese)
  • A handful of parmesan
  • 250-300 grams short pasta, cooked according to the manufacturer’s instructions
  • 2 packages (500 ml) sweet whipping / cooking cream
  • 2 heaping tablespoons home-made basil pesto
  • 2 packages shimeji mushrooms, (straw removed from the base)
  • 20-30 grams butter
  • 1-2 tablespoons oil
  • 2-3 crushed garlic cloves
  • 2 tablespoons delicate olive oil
  • Salt and pepper
  • 1 Cup of grated mozzarella cheese (or other hard cheese)
  • A handful of parmesan
Method:

Preheat oven to 180 degrees.

In a wide frying pan with a high rim, heat butter and oil and lightly fry the garlic cloves (taking care not to burn them). Add the shimeji mushrooms and toss  gently until they are slightly seared.

Add the cream, pesto, salt, pepper and parmesan, and cook for 3-4 minutes.

Add the cooked pasta, stir lightly and remove from the stove.

Pour into a baking pan, spread mozzarella over the mixture, and bake for about 15 minutes or until the cheese melts and turns golden.

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