Smoky Portobello Fettuccine with Creamy Mornay Sauce
This creamy cheese sauce, paired with sauteed portobello mushrooms and fresh basil, is a simple and elegant upgrade to make your basic pasta supper
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Ingredients
- 1 box Tuscanini Fettucine
- 1 tablespoon oil
- 3-4 portobello mushrooms, cleaned and gills removed
- 1/4 cup butter
- 1/4 cup flour
- 1 and 1/2 cups whole milk
- 1/2 teaspoon Tuscanini Sea Salt
- freshly ground Gefen Pepper
- 1/2 teaspoon dry mustard
- 1/2 cup ricotta cheese
- 1 cup grated smoked Gouda cheese
- 1/4 cup Parmesan cheese
- basil, for garnish
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