Roasted Vegetable Enchillada Bake

I came across this recipe thanks to Two Peas & Their Pod. It is a super tasty dish and great for using up all those old vegetables you might have. I made a big batch of red enchillada sauce one afternoon and froze it to save time. I also roasted the veg the night before, so it was just a case of putting everything together and putting it in the oven. Here's their recipe...

Mushroom and Ham Fusilli

This is a super speedy supper that doesn't compromise on taste either. It's also a winner with children, which is always a bonus to avoid those dinner time battles.


Ingredients
200g mushrooms
100g good quality ham
2 tablespoons creme fraiche
1 teaspoon Dijon mustard
olive oil
knob of butter
25g mature cheddar or Parmesan
salt and pepper

HOW TO MAKE
Slice the mushrooms and fry them in a tablespoon of olive oil and a knob of butter. Season the mushrooms at this stage and allow to cook on a high temperature. Once the mushrooms are on, put the pasta on to cook. Add the chopped ham to the mushrooms and cook for a couple of minutes. Add a ladle of the pasta water to the mushrooms and ham. Now add the Dijon mustard and creme fraiche and allow to cook for another couple of minutes. If it becomes to dry, add some more water from the pasta. Check the seasoning at the point and add the cheese and more water if necessary. Add the pasta and mix.