Mushroom pesto pasta bake

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!