- Olive oil, as needed
- 20 ounces mushrooms, sliced
- Salt and Pepper, as needed
- 6 ounces sun-dried tomatoes, roughly chopped
- 10-12 oz. tubular pasta of choice
- 1/ 4 cup unsalted butter
- 1/ 4 cup flour
- 1/ 8 teaspoon white pepper
- 1/ 4 teaspoon cayenne pepper
- 2 1/ 2 cups whole milk
- 1 teaspoon salt
- 1 bulb roasted garlic, cloves smashed (recipe follows)
- 4 ounces BelGioioso Burrata, torn into small pieces
- 6 ounces BelGioioso Fresh Mozzarella, grated
- BelGioioso Burrata, for topping
- toasted breadcrumbs, for topping
- roasted tomatoes, recipe follows
- basil oil, recipe follows
- fresh basil, for garnish
In a large skillet heat 2 tbsp olive oil on medium-high heat. Add sliced mushrooms and sauté until golden and tender. Season with salt and pepper. Set aside.
Bring a large pot of water to a boil and cook pasta according to package instructions.
Meanwhile, make the béchamel. In a large sauce pan melt butter over medium heat, stirring occasionally. Whisk in flour and cook about two minutes until light, golden brown in color. Season with pepper and cayenne and cook another 30 seconds or so. Carefully pour in half the milk, whisking continually.
Add in the rest of the milk followed by the garlic and salt. Simmer and let thicken for about 6-8 minutes, stirring frequently. Keep an eye on it to ensure it doesn’t burn or stick to the bottom of the pan.
Turn heat to low, add in both cheeses, and whisk until completely melted.
In a large baking dish, or the pot you cooked the pasta in, combine, pasta, mushrooms, sun-dried tomatoes, and béchamel. Mix until well incorporated. *
Serve right away topped with roasted tomatoes, basil oil, fresh basil, and toasted breadcrumbs! Enjoy!
- 1 whole head of garlic
- olive oil, as needed
Preheat oven to 350°F. Cut off the top of a bulb of garlic, about ¼ inch. Drizzle with olive oil and wrap in foil. Bake for about 30-45 minutes (depending on the size of your bulb) or until cloves are golden brown. Allow to cool before handling.
- 2 cups cherry tomatoes
- 1/ 2 cup olive oil
- salt and pepper, to taste
Preheat the oven to 300˚F. In a deep baking dish combine the cherry tomatoes and olive oil. Season with salt and pepper and bake for 40-50 minutes until tomatoes are bursting and juicy. Leftover oil can be used for cooking, or in dressings or sauces.
- 2 cups olive oil
- 2 cups fresh basil leaves
In a medium sauce pan combine olive oil and basil leaves. Bring to a gentle simmer over low heat and cook for about about 2-3 minutes.
Let oil cool, transfer to a blender or food processor and blend until completely combined. Strain through cheese cloth folded over 4 times. Pour into an airtight container. Will keep in the fridge for about a week or two.
*Note: At this point you can top with burrata and put in the oven for 5-7 minutes at 400°F to melt the cheese, if you’d like. Also, you can prepare the Roasted Garlic, Roasted Tomatoes and Basil Oil ahead of time.