Creamy Pasta Casserole

• 12 oz (340g) pasta (penne or rotini work well)

• 2 cups fresh or frozen peas

• 8 oz (227g) mushrooms, sliced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups milk

• 1 cup grated cheese (cheddar or mozzarella)

• Salt and pepper to taste

• 1/4 cup grated Parmesan cheese

• 1/4 cup breadcrumbs (optional)

• Fresh parsley, chopped (for garnish)

1. Preheat your oven to 375°F (190°C). Cook the pasta according to the package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are tender and any liquid has evaporated, about another 5 minutes.

3. Stir in the peas and cook for another 2-3 minutes until they are heated through. Season with salt and pepper to taste.

4. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk and continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.

5. Remove the sauce from heat and stir in the grated cheese until melted and smooth. Combine the cheese sauce with the cooked pasta and the mushroom-pea mixture in a large bowl, mixing well.

6. Transfer the mixture to a greased casserole dish. Sprinkle the top with the grated Parmesan cheese and breadcrumbs, if using.

7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbly.

8. Let the casserole cool for a few minutes before serving. Garnish with fresh chopped parsley for an extra touch of flavour.

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