Try this Wild Mushroom Pasta Bake recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 325 F
2. In a dutch oven on medium, melt 2 Tbs butter. Add the onion and mushrooms, and cook until the mushrooms are just tender, for 4 to 5 minutes. Add 2 Tbs of thyme, and season with salt and pepper. Transfer to a large bowl.
3. In the dutch oven, melt the remaining 2 Tbs butter. Whisk in the flour and cook for about 1 minute. Gradually add the milk and cream and cook until the milk begins to thicken, whisking continuously. Remove the pot from the heat. Stir in the gruyere cheese until it melts.
4. Add the cooked pasta and spinach to the mushroom mixture. Stir. Return the mushroom mixture to the dutch oven, and fold into the cheese sauce.
5. Cover, place in the heated oven, and bake for 20 minutes.
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 852 | ||
Calories from Fat: 206 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 215.2mg | 66 % | |
Sodium 167.4mg | 6 % | |
Potassium 917.5mg | 24 % | |
Total Carbohydrate 132.8g | 39 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 130.7g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 852
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