Ingredients
- 1 lb Italian Pasta
- 1 Pasta Rock
- 4 Tbsp Avocado Oil
- 1/2 lb Mushrooms sliced
- 2 Tbsp All-Purpose Flour
- 1 Quart Whole Milk warm
- 2 Tbsp Black Truffle Olive Oil
- 4 cups Gruyere Cheese grated
- 2 cups White Cheddar Cheese grated
- 2 tsp Sea Salt (Black Truffle or Roasted Garlic)
- 1 tsp Fresh Black Pepper
- 2 Tbsp Parsley chopped
- 1/2 cup Panko Bread Crumbs
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil. Once boiling, add a Pasta Rock for 2 minutes to salt your water and remove. Add pasta and cook for 2 minutes short of package directions. Drain the pasta and set aside.
- Meanwhile, heat 2 tablespoons of avocado oil in a large sauté pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes until they are tender.
- Add the remaining 2 tablespoons of avocado or grape seed oil and the flour into the pan. Cook for 2 minutes over low heat, stirring constantly with a whisk.
- Slowly whisk in the warm milk and cook for 2 minutes, stirring until the mushroom sauce is thickened and creamy.
- Taking sauce off the heat, add the Black Truffle Olive Oil, Gruyere, Cheddar, sea salt, and pepper. Add the cooked pasta and stir to coat. Transfer to a baking dish.
- Sprinkle the Panko and parsley over the pasta and bake for 35 to 45 minutes until the sauce is bubbly and the crumbs are golden brown. Serve hot.
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