Spaghetti cake: Jamie Oliver's mushroom recipe is tasty and budget-friendly | Real Homes

Spaghetti cake: Jamie Oliver's mushroom recipe is tasty and budget-friendly

Easy on the pocket and tasty, Jamie Oliver's fab spaghetti cake is sure to make an impact when you serve it up in your home

Mushroom spaghetti cake
(Image credit: Tesco)

Pasta bakes are a winning family meal. They keep the cost of your shop down without compromising on taste, and they’re usually easy to make so you’re not spending hours in the kitchen when you’ve got plenty of other things to be getting on with.

This pasta bake from Jamie Oliver, one of our favourite chefs, meets all the criteria: budget friendly, sure to please all-comers, and hassle-free. It’s a bit out of ordinary, though: mushroom spaghetti cake is sure to grab attention from everyone in your household. And getting them interested counts as a good thing when you’re encouraging healthy eating, we say. 

Find out how to make this pasta bake cake below, and head on over to our food hub for loads more brilliant recipes and meal inspiration.

  • Special thanks to Tesco for sharing this recipe with us

How to make Jamie Oliver's mushroom spaghetti cake

(Image credit: Tesco)

Want to make Jamie Oliver’s mushroom spaghetti cake? You will need: 

  • 500g spaghetti
  • Olive oil
  • 500g chestnut mushrooms
  • 4 cloves garlic, peeled and finely chopped
  • 1 heaped tbsp plain flour
  • 600ml semi-skimmed milk
  • 200g baby spinach
  • 40g parmesan cheese, grated
  • 2 large free-range eggs
  • Salt and freshly ground black pepper

Method:

1. Preheat the oven to 180°C/350°F/gas 4. Following packet instructions, cook the spaghetti in a large pan of boiling salted water. Drain, toss in a little olive oil to stop it sticking, and set aside to steam dry.

2.  To prepare the mushrooms, slice each just above the stalk. You’ll need these caps, but put the stalks and any trimmings to one side, too.

3. Placing them cut-side down, pack the mushroom caps tightly into a 26cm non-stick frying pan, along with 1tsp of oil and a generous pinch of salt and black pepper. Set to one side.

4. Finely chop the mushroom stalks and trimmings, and put into a second frying pan on a medium high heat along with the garlic and 1tsp of oil. Cook for around 10 minutes or until golden. Make sure you stir regularly.

5. Add the flour, then gradually add the milk to the pan. Bring the mixture to the boil, stirring it constantly, then reduce it to a simmer for 5 minutes, or until the mixture is thickened. 

6. Wilt the spinach into the sauce, then take it off the heat to cool a bit.

7.  Add the grated cheese, and break the eggs into the pan and mix well. Stir in the cooked spaghetti.

8. Put the pan with the mushroom caps on a medium heat and cook for around 7 minutes, or until they’re golden. Don’t move them while they’re cooking.

9. Tip the spaghetti mixture over the cooked mushroom caps and spread out  evenly.

10. Put the pan into the oven for around 35 minutes, or until the cake is golden. You’ll need to leave it to cool a little before turning it on to a board for the grand reveal. Slice to serve.

Tip: Jamie serves this dish with a green salad, which makes a crisp contrast to the richness of the mushroom cake.