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Dairy
Easy
40 Minutes
Diets 
This creamy cheese sauce, paired with sauteed portobello mushrooms and fresh basil, is a simple and elegant upgrade to make your basic pasta supper next-level.
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
Cook noodles according to package directions, drain and set aside.
In the meantime, slice mushrooms 1/4- to 1/3-inch thick. If large, cut in half. Sauté in oil over medium heat, until mushrooms are softened and darkened. Set aside.
Melt butter over medium heat. Mix with flour until well incorporated.
Slowly add milk, a little bit at a time, mixing well so no clumps form. Once you’ve added all the milk, sauce should be nice and creamy. Mix in salt, pepper and dry mustard.
Finally add in cheeses. Stir until melted and remove from heat.
Mix fettuccine and mushrooms into sauce. Garnish with basil.
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