Creamy Mushroom Pasta Bake

Prep and Pasta

1. Preheat your oven to 200°C (180°C fan). Grease a medium-sized baking dish with a little butter or oil.
2. Cook the penne pasta in a large pot of salted boiling water according to the package instructions, but stop 2 minutes before it reaches al dente (it will finish cooking in the oven). Drain and set aside.

Cook the Mushrooms

3. Heat the olive oil in a large pan over medium-high heat. Add the sliced chestnut mushrooms and sauté for about 6 to 8 minutes until browned and any released moisture has evaporated.
4. Stir in the diced onion and minced garlic, cooking for another 3 minutes until softened and fragrant. Season with a pinch of salt, black pepper, and the dried thyme. Transfer the mushroom mixture to a bowl.

Make the Creamy Sauce

5. In the same pan, melt the butter over medium heat. Stir in the plain flour and cook for 1 minute, stirring constantly, to form a smooth paste.
6. Slowly pour in the milk a little at a time, whisking vigorously to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
7. Remove from the heat and stir in half of the grated Gouda cheese until fully melted and smooth. Season the sauce generously with salt and black pepper.

Assemble and Bake

8. Combine the drained pasta, sautéed mushroom mixture, and creamy cheese sauce in the large pot or directly in the baking dish. Toss well to ensure all the pasta is evenly coated.
9. Transfer the mixture to the prepared baking dish and spread it in an even layer. Sprinkle the remaining grated Gouda cheese over the top.
10. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbling, and beautifully golden brown around the edges. Let it cool for 5 minutes before serving.