Light Pasta Bake with Leek and Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta, (corkscrew pasta, or fusilli)
- 2 leeks
- 250 g mushrooms
- some butter
- 200 g liht cream cheese, 0.4% fat
- 1 shot sherry
- 1 teaspoon mustard
- salt and pepper
- 150 g cheese, (liht scattered cheese, e.. Edam liht or reduced-fat ratin cheese
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water while cutting the mushrooms and leeks into slices or rings. Fry the mushrooms in a little butter. Then add the leek rings and fry for about 2 minutes, stirring occasionally and sprinkling some salt and pepper over them.
- Then stir in the cream cheese with a dash of sherry and mustard until a creamy sauce is formed, simmer again briefly over low heat (depending on how crispy you want the leek). Season to taste with salt and pepper.
- Drain the pasta, place in a baking dish and stir in the mushroom and leek mixture. Put cheese on top and put it in the oven for 5-10 minutes on top heat or grill until the cheese turns a little brown.
- Tip:
- Instead of light cream cheese, you can also use various other dairy products such as crème fraîche, sour cream, herbal cream cheese, etc. (we often use various leftovers), but then sometimes it is no longer as low in fat. If you still want to save fat, you can also skip the gratin and only eat the pasta with the mushroom and leek sauce.
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