Cheesy Leek & Mushroom Pasta Bake with California Prunes
Usually I don’t advocate for reduced fat products, because typically, when removing the fat, manufacturers tend to add in a lot of other ingredients to make it palatable. Reduced fat cheese is different in this respect because it is made using skimmed milk rather than whole milk with nothing else added. This definitely alters the texture and taste of the cheese but for this recipe it works well: reducing the fat content and keeping the protein and calcium content high. Along with the California Prunes which contain other bone-building minerals like manganese, this is a great recipe for bone health.
- Preheat the oven to 200C.
- In a large pan with a lid, sweat the leeks, onion, garlic and mushrooms in the oil for five minutes or so with the lid on over a medium heat.
- Turn the heat up and fry with the lid off for another 5mins, stirring until soft and just starting to brown at the edges. Turn the heat off and set aside to cool slightly.
- Meanwhile, cook the pasta according to the instructions on the pack, then drain.
- While everything is cooking, add the cream cheese to a large bowl and beat it until it’s nice and smooth.
- Add the leek mixture, California Prunes and the drained pasta.
- Mix it all together an transfer to a baking dish. Top with the grated parmesan and mozzarella slices and cook in the oven for 20mins or until the cheese on top is golden brown.
- Sprinkle over the snipped chives and serve with a salad.