Portobello Mushrooms Spaghetti Bake

While trolling for recipes, I discovered this blog and found 2 recipes that I will try soon.

I will make Portobello Mushroom Spaghetti tonight and I want to try this soon. I love catsup.

Serves 2 – 3 people 

Ingredients:

500g spaghetti

375g portobello mushrooms, sliced

575g pasta sauce

30g butter

1 tsp dried oregano

shredded cheese (I’ve used a mixture of mozarella, parmesan and cheddar) 

Sugar, salt & pepper

For white sauce:

50g butter

1 tbsp plain flour

1 cup milk

Method:

1. Preheat the oven with the top heat setting on 200 degrees celsius/392 degrees fahrenheit.

2. Cook pasta according to pack instructions. Drained and drizzle some olive oil to avoid the spaghetti sticking together. Set aside.

3. Melt butter and dried oregano in a pot with a little drizzle of olive oil (to prevent the butter from getting burnt). Once the oregano becomes aromatic, add sliced mushrooms and try to get all the mushrooms coated with the butter.

4. Allow the mushrooms cook until their moisture starts to ooze out. Add pasta sauce and let it simmer on medium to low heat while you start making the white sauce. If you skip the white sauce, let the pasta sauce mixture simmer for 10 – 15 minutes. Then, add pepper, sugar and salt to taste.

5. White sauce making - On a pan, melt the butter with a little olive oil. When the butter is melted, add flour and make sure it is well combined with the butter. Add milk and simmer until the sauce is thicken to your preferred consistency. Set aside.

6.  Toss spaghetti into the pasta sauce and mix well.  Layer it out on a baking dish.

7. Top the spaghetti mixture with white sauce and sprinkle some shredded cheese on the very top.

8. Bake for 10 minutes or until the cheese is melted.

IMPORTANT: Kim from The Ramdom Ramblings of a Working Mum has alerted me about the downside of using foil trays with tomato based food (read her comment below). So please don’t follow my bad practice. Obviously at the end of the day, health trumps dirty dishes.