Mushroom Pasta Bake With Cheesy Truffle Breadcrumbs

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9

Boil a kettle

Slice your chestnut and flat white mushrooms finely

Peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped shallot and cook for 2-3 min or until softened

Once softened, add a knob of butter with the sliced mushrooms, a pinch of salt and your dried thyme

Increase the heat to high and cook for 4-5 min or until the mushrooms have softened

Meanwhile, add your tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

Dissolve your vegetable stock mix and soft cheese in 200ml [250ml] [350ml] boiled water and 100ml [130ml] [170ml] milk – this is your creamy stock

Grate your cheddar cheese

Combine the grated cheese, your panko breadcrumbs and truffle oil in a bowl – these are your cheesy truffle breadcrumbs

Once the mushrooms have softened, reduce the heat to medium-high, add the chopped garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min or until fragrant

Once fragrant, add your Chinese rice wine and the creamy stock, bring to the boil over a high heat and cook for 2-3 min or until thickened

Once thickened, stir the drained tortiglioni through the sauce and season with a generous grind of black pepper – this is your creamy mushroom pasta

Transfer the creamy mushroom pasta to an oven-proof dish and top with the cheesy truffle breadcrumbs

Put the dish in the oven for 12-15 min or until golden – this is your creamy mushroom pasta bake with cheesy truffle breadcrumbs