• 300 g penne pasta
• 2 tablespoons butter
• 1 medium onion or 150 g, cut into thin slices
• 2½ cups mushrooms or 250 g, quartered
• 100 g shiitake mushrooms, sliced
• 100 g black mushrooms, sliced
• 2 cloves garlic, crushed
• 5 cups milk or 1250 ml
• 1 sachet MAGGI® Béchamel Mix
• 3 tablespoons fresh parsley, chopped
• 1 cup spring onions or 100 g, sliced
• ¼ teaspoon ground black pepper
• 4 tablespoons fresh breadcrumbs
• 1½ cups cheddar cheese or 150 g, grated

Preparation

Boil pasta according to the instructions on its packaging. Remove from heat and drain.

Melt butter in a large saucepan, fry onions over medium heat for 3 minutes or until they become tender.

Add all the mushrooms and garlic and sauté the ingredients over medium heat for 4-5 minutes. Add milk, MAGGI® Béchamel Mix and bring to boil with constant stirring, then simmer for 2-3 minutes or until the sauce thickens. Stir in parsley, spring onions and season with black pepper. Remove from heat.

Add the cooked pasta to the béchamel sauce and stir well until the mixture is well combined then pour the pasta mixture into an oven dish.

Combine the breadcrumbs and Cheddar cheese and sprinkle them over the pasta mixture. Bake in a 190°C preheated oven for 15 minutes or until the surface is golden brown.