Cheesy Truffle Mushroom and Butter Bean Bake
with Ditali Pasta
- Milk
- Cereals containing gluten
- Wheat
- Soya
- Milk
- May contain traces of allergens
Bring out the best of beans with this hearty and comforting bake. Pairing butter beans with a creamy truffle sauce, spinach, mushrooms and ditali pasta, this vegetarian dish is as indulgent as it is wholesome.
Ingredients
2 unit(s)
Portobello Mushrooms
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
60 grams
Mature Cheddar Cheese
(Contains: Milk)
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Baby Spinach
1 sachet(s)
Truffle Zest
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with ½ tsp salt for the ditali.
Roughly chop the portobello mushrooms into 2-3cm pieces.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Grate the cheese.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and mushrooms to the pan and stir-fry until softened, 8-10 mins. Add the garlic and stir-fry for 30 secs.
Meanwhile, add the ditali to the pan of boiling water and bring back to the boil. Cook until tender, 10 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Add the butter (see pantry for amount) to the onion and mushroom and stir until melted, 1 min.
Stir the flour (see pantry for amount) into the butter and veg. Cook until it forms a paste, 1-2 mins - you've made a roux!
Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the veg stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche and half the cheese.
Turn your grill on to high.
Stir the pasta and beans into the creamy sauce.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Stir in half the truffle zest.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Transfer the veg, beans and sauce to a suitably sized ovenproof dish.
Sprinkle over the remaining cheese, then grill until golden brown, 8-10 mins.
When ready, serve the pasta bake in bowls.
Sprinkle over the remaining truffle zest to finish.
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