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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Crispy Thyme Roasted Leek and Mushroom Pasta Bake
Introduction from Rukmini Iyer
This is soothing comfort food, based on a dish my mother used to make at home. I like using tagliatelle, as it’s unusual in a pasta bake, but by all means substitute your favourite pasta shape. My friend Emma reports that fusilli works well. Speed up your cooking by prepping the vegetables as the pasta cooks, then it’s just a quick stint in the oven to finish.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Cook the pasta in a large pan of boiling salted water for 10 minutes, until just cooked but still al dente. (If you’re using fresh tagliatelle from the chiller section of the supermarket, it’s usually just 3–4 minutes.)
While the pasta is cooking, slice the leeks and mushrooms and grate the cheddar. Drop the leeks in with the pasta water for the last minute of cooking, then drain well.
Tip the pasta and leeks into a roasting tin or lasagne dish and stir through the crème fraîche, olive oil, sea salt and half the thyme leaves. Top with the sliced mushrooms and the remaining thyme, followed by the grated cheddar and the breadcrumbs.
Drizzle over a little more olive oil, then transfer to the oven and bake for 15–20 minutes, until the top is golden brown and crisp. Serve hot, with a green salad if you like.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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