Baked Farfalle Pasta with Mushrooms, Peas, and Lemon White Sauce
Description
Baked Farfalle Pasta with Mushrooms, Peas, and Lemon White Sauce is a decadent vegetarian dish perfect for dinner. This recipe blends the earthy flavors of mushrooms, the vibrant taste of lemon, and the creamy texture of a white sauce with a cheesy finish. The balance of tender pasta, fresh peas, and a tangy lemon touch makes it a meal that’s both comforting and sophisticated. Serve it with toasted garlic bread to elevate your dining experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Farfalle Pasta | 250 grams |
| Onion (finely chopped) | 1 |
| Garlic (grated) | 2 cloves |
| Button Mushrooms (sliced) | 200 grams |
| Green Peas (steamed) | 3/4 cup |
| Lemon Juice | 1 teaspoon + 1/2 tablespoon |
| All-Purpose Flour (Maida) | 3 tablespoons |
| Milk | 2 cups |
| Butter (Salted) | 2 tablespoons + 1/2 tablespoon (for greasing) |
| Extra Virgin Olive Oil | 2 teaspoons |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Cheddar Cheese (grated) | 50 grams |
| Lemon Wedges | 4 (for garnish) |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 12 g |
| Fat | 14 g |
| Carbohydrates | 46 g |
| Fiber | 4 g |
| Calcium | 130 mg |
| Iron | 2 mg |
Preparation Time
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
Instructions
1. Prepare the Pasta
- Heat a large saucepan with 1 liter of water and bring it to a boil.
- Add a pinch of salt and the farfalle pasta. Cook until al dente (firm to the bite).
- Drain the pasta using a colander and set it aside.
2. Sauté the Mushrooms
- In a medium pan, heat 1/2 teaspoon of olive oil over medium heat.
- Add the sliced mushrooms and sauté for about 1 minute, ensuring they don’t overcook.
- Transfer the cooked mushrooms to a bowl and set aside.
3. Steam the Peas
- Steam the green peas until tender.
- Set them aside while preparing the white sauce.
4. Preheat the Oven
- Preheat your oven to 200°C (392°F).
5. Prepare the Lemon White Sauce
- In a separate pan, melt 1-1/2 tablespoons of butter over medium heat.
- Add the grated garlic and sauté for a few seconds until fragrant.
- Mix in the chopped onion and cook until translucent. Be careful not to brown the onions.
- Sprinkle in the all-purpose flour and whisk continuously for about 1 minute, or until the mixture is aromatic.
- Gradually pour in the milk, whisking constantly to avoid lumps.
- Let the sauce simmer for 5 minutes, then season with salt and black pepper.
- Stir in half the grated cheese until melted, then add 1/2 tablespoon of lemon juice. Mix well.
6. Assemble the Dish
- Grease a baking dish with 1/2 tablespoon of butter.
- Layer the dish with cooked pasta, lemon white sauce, sautéed mushrooms, and steamed peas.
- Repeat the layering process until all ingredients are used.
- Top with the remaining grated cheese and garnish with lemon wedges for added zest.
7. Bake the Pasta
- Place the baking dish in the preheated oven.
- Bake for 20-25 minutes, or until the top develops a golden-brown crust and the sauce starts bubbling at the edges.
8. Serve and Enjoy
- Carefully remove the baking dish from the oven.
- Serve hot directly from the dish or portion it onto individual plates.
- Pair with toasted garlic bread for a complete meal.
Chef’s Tips
- For an extra layer of flavor, sprinkle a pinch of red chili flakes or dried Italian herbs over the top before baking.
- You can substitute cheddar cheese with parmesan or mozzarella for a creamier texture.
- Adjust the amount of lemon juice based on your desired level of tanginess.
Enjoy your creamy, cheesy, and zesty baked farfalle pasta! 🍋
