Creamy Spinach & Mushroom Pasta Bake

Add the penne to the saucepan of boiling water and cook for 8 minutes, or until ‘al dente’. Drain and set aside.

While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium high-heat. Add the onion and zucchini and cook for 3-4 minutes, or until the onion has softened. Add the garlic and cook for 1 minute, or until fragrant. Add the sliced mushrooms and butter and cook, stirring, for 4-5 minutes, or until tender.

Reduce the heat to medium-low and add the cooking cream and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the frying pan. Stir to combine. Add the baby spinach leaves. Stir until the baby spinach has just wilted. Stir through the grated Parmesan cheese and season to taste with salt and pepper.

Transfer the penne and the sauce to a medium baking dish and stir to combine. In a medium bowl, combine the panko breadcrumbs (see ingredients list) and shredded Cheddar cheese with salt and pepper and a drizzle of olive oil. Mix to combine and sprinkle over the pasta. Bake for 8-10 minutes, or until the cheese is melted and golden. While the pasta bake is in the oven, roughly chop the parsley.