You may think mushroom and corn is a weird combo, but trust me.

The earthiness of the mushrooms and the richness of the corn, combine well in a creamy cheese sauce to impart a very cheesy yet not overpowering flavor to the pasta.

Sprinkle on some sliced jalapenos for that extra spice kick!

Serves 4


  • 250g Pasta

  • 250g Brown Mushrooms Sliced

  • 1 Cup Sweet Corn

  • 150g Cheese

  • 2tbls Cooking Oil

  • 1 Onion Sliced

  • 2 Garlic Cloves Finely Chopped

  • 2 Jalapenos sliced

  • 600ml Milk

  • 250ml Fresh Cream

  • 2 tbls Butter

  • ¼ Cup Flour

  • Salt n pepper- to taste


Cook the Corn in a pot of boiling water drain and set aside.

Cook the pasta in a pot of boiling salted water till al dente. Turn your oven to the grill mode on high.

While the pasta is cooking, in a pan heat some oil and add the Brown Mushroom sauté until golden brown.

Add the sliced onion and fry until the onions start to brown

Add garlic and stir in for 2 minutes

Add Corn, Sliced Jalapenos and Salt to taste

Add pasta and Set Aside

The Creamy Cheese Sauce

Melt Butter in a sauce pan

Stir in the flour and cook for 1-2 minutes

Take the pan off the heat and gradually stir in the milk to get a smooth sauce.

Return to the heat and add the fresh cream, stirring all the time, bring to the boil.

Add half the cheese and season with salt and black pepper

Simmer gently for 8-10 minutes or until the sauce thickens.

Add sauce to the pasta mix and transfer to a deep baking dish.

Top with cheese and bake for 10 minutes

Delicious pasta bake is ready! Serve immediately.

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