Ham, Cheddar, Mushroom & Thyme Pasta Bake

Adapted from Ham, Cheddar, Mushroom and Thyme Crepes.

• Time: 50 minutes (Prep 15 mins | Cook 35 mins)
• Difficulty: Easy
• Serves: 4

Ingredients

• 300-350g penne or rigatoni
• 400g chestnut mushrooms, sliced
• 300ml double cream
• 200g sharp Cheddar cheese, grated
• 200g quality ham, torn into chunks
• 2 cloves garlic, crushed
• 1 small bunch fresh thyme (leaves stripped)
• 1 tsp Dijon mustard (optional)
• Knob of butter
• Salt and pepper

Method

1. Preheat the oven to 200C fan.
2. Cook the pasta in salted boiling water to just under al dente. Drain, reserving a mugful of pasta water.
3. While the pasta cooks, heat a knob of butterKnob of butter in a large frying pan over medium-high heat. Add the mushrooms400g chestnut mushrooms, sliced and fry until golden brown and any liquid has evaporated.
4. Stir in the garlic2 cloves garlic, crushed and thyme1 small bunch fresh thyme (leaves stripped) leaves, cooking for another minute until fragrant.
5. Pour in the double cream300ml double cream and let it bubble for 1-2 minutes. Stir in 150g of the Cheddar and the Dijon mustard1 tsp Dijon mustard (optional) until melted and smooth. Loosen with a splash of pasta water if the sauce is too thick.
6. Toss in the ham and cooked pasta. Season well with salt and pepper.
7. Tip into an ovenproof dish and scatter the remaining 50g Cheddar on top.
8. Bake for 20-25 minutes until golden and bubbling.