Thursday, 23 February 2012

Baked Meatless Pasta

It was the husband's birthday yesterday and I'm supposed to abstain from something I like because it's Ash Wednesday. So I thought of preparing something nice but without meat. Since I need to use my tomatoes and cream, I decided to make a creamy tomato pasta.

  • 200 grams fettuccine pasta, cooked as instructed
  • 100 grams button mushrooms, cut into quarters
  • 10 cloves garlic, minced
  • half an onion, sliced
  • 2 large tomatoes, chopped
  • 1 can tomato sauce/spaghetti sauce
  • 1/3 cup melting cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 2/3 cup heavy cream
  • 3 tbsp olive oil
  • dried basil
  • thyme
  • oregano
  1. Cook pasta as instructed. Drain and set aside. Prepare 9" baking dish.
  2. Fry garlic and set aside as topping. Saute onion and mushrooms. Add tomatoes.
  3. Add tomato sauce. Season with salt, pepper and herbs.
  4. Mix in heavy cream. Add half of the shredded cheddar cheese and adjust taste.
  5. Carefully add the cooked pasta into the sauce. Mix well until well combined.
  6. Pour pasta onto the prepared baking dish. Top with shredded cheese and toasted garlic bits. 
  7. Bake for about 15 minutes at 150 degrees Celsius or until cheese melts.
Sorry for the low quality photo