Mushroom pesto pasta bake

4 servings Prep: 25 mins, Cooking: 10 mins
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An easy homemade nut-free basil pesto finished off in a wonderfully cheesy mushroom pasta bake, an easy week day meal you'll adore!

By Independent Contributor September 13 2022
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Ingredients (13)

For the pesto
2 cup fresh basil leaves
1/4 cup sunflower seeds
1/2 cup parmesan cheese — grated
1 tsp lemon zest
1 tbsp fresh lemon juice
1 garlic clove
1/2 cup olive oil
salt and black pepper — to taste
For the filling
350 g pasta — of choice
250 g Denny Portabellini Mushrooms — sliced
250 g cherry tomatoes — sliced in half
150 g balls fresh mozzarella
1/2 cup parmesan cheese — grated
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Preheat oven to 200°C.

Combine all pesto ingredients in a food processor. Season to taste. Blitz until smooth and creamy. Set pesto aside in the fridge.

Bring a large pot of salted water to the boil and cook pasta according to package instructions until just shy of al dente. Drain and set aside.

In a large oven safe pan fry the mushrooms in a drizzle of olive oil. Season.

Remove from the heat.

Add the cherry tomatoes, pesto and cooked pasta. Mix well.

Top with torn pieces of mozzarella and then scatter with parmesan.

Bake pasta for 10-15 minutes until the mozzarella has melted and the parmesan has formed a golden brown crust.

Serve and enjoy!

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