Name: Creamy ham & mushroom pasta bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Cuisine: British
Ingredients: 500g bag farfalle; 50g butter plus a little extra; 200g small mushroom halved; bunch spring onions finely sliced; 50g plain flour; 500ml milk; 140g thickly cut ham chopped; 140g mature cheddar grated

Ingredients

5 serv.

500g bag farfalle
50g butter plus a little extra
200g small mushroom halved
bunch spring onions finely sliced
50g plain flour
500ml milk
140g thickly cut ham chopped
140g mature cheddar grated

Instructions

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1 Cook the pasta according to pack instructions, then drain. Heat oven to 200C/fan 180C/gas 6, then melt a little butter in a large saucepan. Fry the mushrooms for a couple of mins, then scoop out and set aside. Use some kitchen paper to wipe out the pan.
2 Melt the remaining butter in the pan, then add most of the onions and soften for 1 min. Stir in the flour for another min, then gradually stir in the milk until you have a lump-free sauce. Increase the heat and bubble the sauce, stirring for a few mins to thicken. Turn off the heat, stir in the ham and most of the cheese, then season to taste.
3 Tip the pasta and mushrooms into a large ovenproof dish, then pour over the sauce and mix well in the dish. Scatter over the remaining cheese and spring onions, then bake for 10 mins until golden.