Dairy-free pasta bake recipe

1323 ratings Rate
  • Serves 4
  • 30 mins
  • 756 calories / serving
  • Freezable
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Preheat the grill to medium high. Cook the pasta in boiling water for 4-5 minutes or until just under cooked. Drain and return to the pan.

Fry the onion for 2-3 mins, add the bacon lardons in a large saucepan for 3 minutes, add the sliced mushrooms and fry for another 3 minutes or until both are golden brown. Remove from the pan and set aside.

In the same pan, melt the soya spread. Beat in the flour until it forms a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.

Stir the dairy-free cheese (reserving a third for the top), mustard and into the sauce and season well. Pour over the pasta, bacon and mushrooms and stir together. Spoon into a 2-litre ovenproof dish. Mix together the breadcrumbs, remaining cheese, thyme and then sprinkle over the top of the pasta.

Drizzle with olive oil and bake under the grill for 8-10 minutes or until the top is golden and crusty and the filling is bubbling. Stand for 5 minutes before serving with a big green salad.

If you can't get gluten free breadcrumbs, make your own by blitzing gluten free bread.

Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.

See more Dairy-free recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.


  • Ingredients

  • 300g gluten free pasta
  • 1 small onion, roughly chopped
  • 200g smoked bacon lardons or streaky bacon cut into pieces
  • 150g chestnut mushrooms, sliced
  • 50g soya spread
  • 50g gluten free plain flour
  • 600ml soya milk
  • 75g Free From mild cheddar style cheese, grated
  • 1 tbsp grainy mustard
  • 75g gluten free breadcrumbs
  • leaves from 2 fresh thyme sprigs, plus extra sprigs, to garnish
  • 2 tbsp extra-virgin olive oil
  • Energy 3160kj 756kcal 38%
  • Fat 38g 55%
  • Saturates 8g 38%
  • Sugars 4g 4%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 77.1g Protein 24g Fibre 4g


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