Wild mushroom pasta bake

Maybe not one of our healthiest of dishes but a definite comfort food that I love to tuck in to. Try it with your favourite pasta shape – mine is penne.

Serves 2

Ingredients

• 150g/5 1/4 oz brown rice pasta (I use Rizopia brand)
• 1 tbsp Lucy Bee coconut oil
• 3 garlic cloves, finely chopped
• 300g/10 1/2 oz mixed wild mushrooms, such as shiitake, oyster or cremini, halved
• 20g/3/4 oz pine nuts
• Parmesan, for grating
• Rocket (arugula), to serve

For the cheese sauce

• 40g/1 1/2 oz Lucy Bee coconut oil
• 40g/1/3 cup gluten-free plain (all-purpose) flour
• 500ml/2 cups plus 1 tbsp milk
• 60g/2 oz Cheddar cheese, grated
• 1 tbsp wholegrain mustard
• Ground black pepper

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Cook the pasta according to the instructions on the packet, drain, rinse in cold water to stop it from cooking further, and set aside.

3. Melt the coconut oil in a deep frying pan over a medium heat. Add the garlic and sauté for 1 minute, then add the mushrooms and continue to cook for 6 minutes, adding the pine nuts after 5 minutes. Stir well, remove from the heat and set aside.

4. For the sauce, put the coconut oil, flour and milk in a saucepan and stir continuously using a balloon whisk until the sauce thickens. Stir in the cheese and mustard and add black pepper to taste.

5. Tip the drained pasta into a medium-sized oven dish. Add the garlic mushrooms and cheese sauce and mix it all together. Grate a generous layer of Parmesan over the top and bake in the oven for 10 minutes until bubbling and golden. Serve with rocket (arugula).

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.