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Baked Mushroom and Chorizo Pasta

Full of flavour and stringy cheese, this pasta bake is a really tasty midweek dinner recipe that is sure to satisfy.
  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 300 grams pack fresh pasta
  • 2 tablespoons oil
  • 25 grams Flora Buttery
  • 1 onion finely chopped
  • 250 grams mushrooms cut into quarters
  • 225 grams chorizo slices
  • 25 grams plain flour
  • 300 ml milk
  • 300 ml water
  • 1 Knorr Chicken Stock Cube
  • 50 grams cheese such as cheddar
  • 25 grams breadcrumbs
  • 25 grams Parmesan cheese grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

760kcal

Energy (kJ)

3190kJ

Protein (g)

33.5g

Carbohydrate incl. fibre (g)

60.9g

Carbohydrate excl. fibre (g)

59.5g

Sugar (g)

7.8g

Fibre (g)

1.5g

Fat (g)

43.8g

Saturated fat (g)

15.2g

Unsaturated fat (g)

24.5g

Monounsaturated fat (g)

14.0g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.0g

Cholesterol (mg)

75mg

Sodium (mg)

1423mg

Salt (g)

3.56g

Vitamin A (IU)

296IU

Vitamin C (mg)

3.1mg

Calcium (mg)

276mg

Iron (mg)

1.78mg

Potassium (mg)

589mg

Total

3040kcal

12758kJ

134.1g

243.8g

237.8g

31.3g

6.0g

175.1g

60.9g

98.2g

56.0g

27.7g

0.1g

298mg

5692mg

14.23g

1184IU

12.4mg

1102mg

7.13mg

2355mg


  • 1 Pre-heat the oven to 200ºC, 180°C fan, Gas Mark 6.
  • 2 Cook the pasta as per pack instructions.
  • 3 Heat up the oil with the butter and fry the onion until soft and without colour. Add the mushroom and chorizo and cook for a further five minutes.
  • 4 Add the flour and stir to make a roux. Gradually add the milk and bring to the boil continuing to stir. Add the water and the Stock Cube and simmer for five minutes.
  • 5 Mix together the cooked pasta, and the sauce and place into an ovenproof dish.
  • 6 Top with Cheddar cheese, breadcrumbs and Parmesan.
  • 7 Place in the oven for 30–35 minutes until bubbling and golden.