350g La Bella Penne, cooked al dante
450g White Button Mushrooms, sliced thick
3 Garlic cloves
4 tablespoons butter
2 tablespoons All Purpose Flour
1 cup heavy whipping cream
½ cup milk
½ cup parmesan, shredded
Basil, to garnish
Salt & Pepper to taste
Melt 3 tablespoons over medium heat in a large skillet. Add sliced mushrooms, garlic cloves and saute for about 10 minutes.
Melt 1 tablespoon of butter in the pan.
Stir salt and 2 tablespoons all purpose flour. Stir for 1 minute and coat the mushrooms. Cook until flour is combined.
Pour 1 cup heavy cream and ½ cup milk. Simmer lightly until thickened.
Remove pan from heat. Add cooked penne and ½ cup shredded parmesan. Stir until pasta is coated with sauce and the cheese has melted.
Serve with a fresh loaf & enjoy!