Pasta al forno with cheddar, wild mushrooms and kale
A fantastic autumn/winter pasta dish that utilises the best of the season. Wild mushrooms and kale are joined by Davidstow’s 12-month Classic Cheddar in a Mornay sauce that has a long-lasting creamy flavour. The cheddar is also mixed with breadcrumbs for a crispy, cheesy topping that is baked in the oven until beautifully golden.
Note: Traditionally, al forno was a dish that used up yesterday’s cooked pasta, tossing with new ingredients and baking in an oven. Feel free to use leftover pasta here, if you have it.
Ingredients
Metric
Imperial
- 500g of rigatoni pasta, (see note)
- 25g of unsalted butter
- 1 tbsp of olive oil
- 300g of mixed wild mushrooms, cleaned and torn
- 2 shallots, finely chopped
- 2 garlic cloves, sliced
- 150g of kale, stalks removed, leaves torn
- 1 handful of flat-leaf parsley, finely chopped
MORNAY SAUCE
- 50g of unsalted butter
- 50g of plain flour
- 600ml of whole milk
- 1 tsp English mustard
- 250g of Davidstow Classic Cheddar, coarsely grated
- 1 handful of flat-leaf parsley, finely chopped
TOPPING
- 150g of Davidstow Classic Cheddar, finely grated
- 50g of fresh breadcrumbs
Method
Preheat the oven to 200°C
Cook the rigatoni until just under al dente, then drain and toss with a little olive oil. Set aside
- 500g of rigatoni pasta, (see note)
Meanwhile, for the Mornay sauce, melt the butter in a saucepan over a medium heat, then add the flour and mix together. Cook for 2 minutes, stirring constantly, then gradually whisk in the milk (it will thicken at first) and once all incorporated, simmer for 2 minutes to thicken
- 50g of unsalted butter
- 50g of plain flour
- 600ml of whole milk
Stir through the mustard and cheddar until melted and smooth. Mix through the parsley, taste and season with salt and pepper and set aside
- 1 tsp English mustard
- 250g of Davidstow Classic Cheddar, coarsely grated
- 1 handful of flat-leaf parsley, finely chopped
Preheat a large frying pan on a medium-high heat with the butter and olive oil and, once melted, fry the mushrooms until well caramelised, stirring occasionally
- 25g of unsalted butter
- 1 tbsp of olive oil
- 300g of mixed wild mushrooms, cleaned and torn
Add the shallots and garlic and cook until softened, then add the kale and cook until wilted. Season lightly with salt and pepper
- 2 shallots, finely chopped
- 2 garlic cloves, sliced
- 150g of kale, stalks removed, leaves torn
Mix the mushroom mixture through the pasta along with some finely chopped parsley and season generously with black pepper
- 1 handful of flat-leaf parsley, finely chopped
In a baking dish, pour half the cheese sauce over the base. Layer up the pasta and vegetables, then top with the remaining sauce
Mix the topping ingredients together and scatter generously over the top. Bake for 20-25 minutes until golden
- 150g of Davidstow Classic Cheddar, finely grated
- 50g of fresh breadcrumbs
Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.
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