Veggie Leek and Mushroom Pasta Bake with Salad

Mushroom Pasta Bake Recipe

35 Minutes
Serves: 2

A full flavoured creamy mushroom pasta bake with layers of penne pasta coated in a crème fraiche mushroom and leek sauce flavoured with garlic & herbs and thick layers of creamy mozzarella cheese and parmesan. Serve this delicious vegetarian dish for your evening meal with a fresh green salad and some cherry tomatoes.

Recipe Ingreds


  • 125 grams mozzarella
  • 45 grams parmesan or pecorino cheese
  • 150 grams penne pasta


  • 15 grams butter
  • 1 tsp chilli flakes
  • 200 ml crème fraiche
  • 6 sprig fresh parsley
  • 2 cloves garlic
  • 300 grams mushrooms
  • 1 onions
  • salt (to taste)
  • black pepper (to taste)
  • 1 leeks


  • 100 grams cherry tomatoes
  • 0.5 cucumber
  • 40 grams Salad leaves

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5
  • half fill a medium pan with water and boil
  • add the pasta to the boiling water and cook until tender but with a slight bite

Step 2

  • while the pasta is cooking

Step 3

  • wash and slice the leeks
  • peel and chop the onion(s) finely
  • peel and crush the garlic using the garlic crusher or chop finely
  • heat a frying pan
  • add the butter to the frying pan
  • add the onion and garlic to the frying pan
  • cook for a minute or two
  • add the leeks to the frying pan
  • cook until soft

Step 4

  • wash and slice the mushrooms
  • add the mushrooms to the frying pan
  • cook for 3 to 4 mins

Step 5

  • drain the pasta and rinse
  • set a side

Step 6

  • wash and finely chop the fresh parsley
  • Add the chilli flakes to the frying pan
  • cook for a minute or two
  • add the creme fraiche
  • add the parsley
  • cook for a minute or two
  • season with salt and pepper
  • set a side

Step 7

  • grate the cheese
  • Butter the oven proof dish
  • place a layer of pasta into the dish
  • then a layer of the mushroom mixture
  • then a layer of cheese
  • repeat ending with a layer of cheese
  • place in the oven
  • cook for 15 mins
  • if cooking extra for the freezer layer the pasta, sauce and cheese into a freezer proof container leave to cool for 1 -2 hrs then place in the freezer

Step 8

  • while the pasta is cooking
  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 9

  • remove the pasta from the oven
  • place the pasta on a serving plate

Step 10

  • add the salad

Recipe Utensils

  • 2 chopping board
  • 1 fish slice
  • 1 frying pan
  • 1 Garlic crusher
  • 1 grater
  • 2 large knife
  • 2 medium pan
  • 1 oven proof dish
  • 1 sieve

How to make leek and mushroom pasta bake

At SoCook we love pasta, but oven baked pasta is particularly delicious and we wanted to create a recipe which was creamy but not to heavy or rich, so we decided to create our sauce with creme fraiche . Pasta bake is not the same without cheese especially with a creamy based sauce we love the mixture of parmesan and mozzarella in aubergine parmigiana, so we decided to use this as our cheese layer. Finally no leek and mushroom bake is complete without a touch of herbs and for this recipe we chose parsley. 

Cook the pasta till al dente and then rinse and set a side, while the pasta is cooking fry the garlic, onions and leeks till soft. Add the sliced mushrooms and cook till caramelised. add the creme fraiche, chilli and parsley. Layer the pasta, mushroom sauce and cheese, finish with a layer of cheese and bake in the oven

What makes our healthy mushroom pasta bake the best 

The combination of mushrooms and leeks cant be beaten especially with a creamy sauce, but the star ingredient for this recipe has to be the addition of chilli which lifts the earthy mushroom flavour and cuts through the creaminess of the dish beautifully.

make leek and mushroom pasta bake for dinner tonight

This simple to cook vegetarian dish makes the perfect Spring, Autumn or Winter dinner idea, because its packed with carbs and creaminess. In Spring and Autumn we like to serve it with simple garden fresh salad of mixed leaves cucumber and cherry tomatoes. For the winter why not serve it with garlic bread, or fresh wholemeal crusty rolls.

Easy mushroom pasta recipes

Chestnut Mushroom Cannelloni with Cheese Sauce

Creamy Pea, Mushrooms and Brie Pasta

Crispy Chilli Mushrooms with egg noodles

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