Horn of plenty-whole grain pasta casserole
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Category
Main Courses
Servings
6
Prep Time
20 minutes
Cook Time
50 minutes
Discover the cozy, comforting flavors of this mushroom pasta casserole, combining tender whole grain pasta, earthy Natural Nordic Horn of Plenty mushrooms and wild herbs. It’s a delicious, hearty dish that’s sure to satisfy.
Recipe: Natural Nordic
Photo: Natural Nordic
Ingredients
- 250g whole grain pasta
- 150g fresh horn of plenty mushrooms (or 20g Natural Nordic Horn of plenty dried, soaked)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil (or butter, if you prefer)
- black pepper, to taste
- 2 tsp dried parsley
- 5 dl vegetable broth
- 2 eggs (you can replace with a vegan version)
Directions
Cook the Pasta: Boil the pasta until it's almost al dente. Drain and set aside.
- Prepare the mushrooms: If using fresh mushrooms, cook them in a dry pan over low heat until most of the moisture evaporates. If using soaked dried mushrooms, drain them first. Set the mushrooms aside once cooked.
- Sauté the onions and garlic: In the same pan, add the oil (or butter) and sauté the chopped onion and garlic for a few minutes until softened.
- Combine with mushrooms: Add the mushrooms back into the pan with the onions and garlic. Season with black pepper and dried parsley. Mix well.
- Prepare the egg mixture: In a separate bowl, whisk the eggs with the vegetable broth.
- Assemble the casserole: Combine the mushroom mixture with the cooked pasta (make sure the pasta is drained). Transfer the mixture to a greased casserole dish.
- Add the broth: Pour the egg and vegetable broth mixture over the pasta and mushrooms in the casserole dish.
- Bake: Bake in a preheated oven at 200°C for 50-60 minutes, until the casserole is set and golden on top.
- Enjoy your horn of plenty-pasta casserole!