This fuss-free dish can be assembled ahead and chilled, covered, until ready to bake.
Simply increase baking time by 10 to 15 minutes.
Serves 4 Prep Time 10 minutes
Cooking Time 25 minutes
375 grams spaghetti
50 grams butter
250 grams sliced button mushrooms
1 large zucchini, sliced into half-moons
1 stalk leek, trimmed and sliced
2 cloves garlic, crushed
3 teaspoons chopped thyme
300 ml all-purpose cream
1/2 cup Japanese breadcrumbs (panko)
1/2 cup grated tasty cheese
1. Preheat oven to 400°F. Lightly grease a large casserole dish.
2. Cook pasta in a large saucepan of boiling salted water for 8 to 10 minutes, until just tender. Drain well. Return to pan.
3. Meanwhile, melt butter in a large frying pan on medium heat. Sauté mushrooms, zucchini, leek, garlic, and thyme for 4 to 5 minutes until vegetables are tender. Stir in cream and bring to a simmer. Season to taste.
4. Add sauce to pasta, tossing well to coat. Transfer to prepared dish. Sprinkle with combined crumbs and cheese.
5. Bake for 10 to 15 minutes or until top is golden.
