Pasta Al Forno

This recipe is based on a recipe I found in the Gluten Free Heaven magazine I subscribe to – it’s soooooo good. I switched up a couple of the ingredients but loved the use of mascarpone in this! So good for lunches or an easy after work dinner!

Ingredients:

1. 500g of pasta – I used Mamma Flora (my current fave)

2. 60g of butter

3. 60g cornflour

4. 500ml of milk

5. 2 egg yolks

6. 120g of mascarpone

7. 6 mushrooms

8. 12 broccoli florets

9. 1 leek

10. mozzarella sprinkled atop – your choice how naughty you want to be!

11. Preheat the oven to 180.

12. Cook the pasta until al dente, drain and fill your oven dish.

13. Melt butter over heat and whisk in the cornflour – this will form a roux. Stir until thicker and then stir in the milk bit by bit. After 5-10 mins it should become thicker.

14. Remove from the heat and whisk in the egg yolks one by one followed by the mascarpone – whisk until fully mixed. This makes a delicious roux.

15. Add the sauce to the pasta with broccoli, leek and mushrooms (I left the broccoli in the florets and the mushrooms whole, the leeks I chopped up roughly).

16. Sprinkle with mozzarella and pop it in the oven for 30 mins.

17. Absolutely divine. Love a bit of mascarpone!