This Healthy Cheesy Mushroom Pasta Bake is easy to make for a filling and tasty dinner. Including 2 vegetables and NO butter/oil, this vegetarian (can also be vegan) meal is gluten-free and can be dairy-free!
Looking for a healthy, easy dinner recipe that includes vegetables, is gluten-free, and perhaps also dairy-free? I’ve got just the recipe for you. Make this healthy cheesy mushroom pasta bake for dinner tonight!
As we move ever closer to the beginning of Autumn (Fall), pumpkin recipes are beginning to pop up all over the internet, along with apple & cinnamon, oats, sweet potato, etc. However, Autumn doesn’t actually start until Thursday 22nd!
Shops always seem to have Summer clothes for sale in the middle of winter, Halloween costumes in July, Christmas chocolates on the shelves at the beginning of Autumn, and Easter eggs at Christmas. Which means you have to be 3 months ahead with everything. Including food.
In fact, it might as well already be Autumn now.
But I’m not complaining! I love the flavours that show up around this time – sweet apple, warm cinnamon, comforting oats, and earthy pumpkin.
Enter: This Healthy Cheesy Mushroom Pasta Bake.
Today’s recipe is perfect for this transition between Summer and Autumn.
Just cook the pasta in boiling water and cook the mushrooms in a frying pan, then toss them in a pan with cream cheese and Greek yoghurt.
After that, transfer to a large baking dish, sprinkle with gluten-free-oat-Greek-yoghurt-crumbs, and you’re good to go! For some extra vegetable goodness, I placed sliced courgette on top, as well as some more cheese.
Then bake the dish in the oven for 40 minutes, until it’s golden (and smells amazing!).
With a creamy cheese sauce and a crispy crumble topping, this healthy cheesy mushroom pasta bake is an easy and delicious dinner. It’s gluten-free, and you can also make it dairy-free by using dairy-free alternatives to Greek yoghurt and cream cheese.
Don’t like mushrooms? No worries! Just leave them out, or swap for a different vegetable of your choice. Not only is this versatile recipe great year-round, it’s also good for adapting to suit your preferences. You could add meat, chickpeas, sweetcorn, cauliflower – whatever you like! The soft crumble topping adds a pie-like texture that pairs beautifully with the pasta and cheesy sauce.
It was so tasty that we finished the whole thing in one sitting!
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