Easy Yummy Cookery

That's a long name isn't it? But I can reassure you the taste is as just yummy! The smell of the dry basilic is still lingering in my nose! I don't really have much to say about this recipe since, I just happened to gather what I already had at home and came up with this! A little bit creamy, but dry as well since it's a casserole, very well seasoned...scrumptious!

Try it out and let me know your thoughts!

Happy Baking!


Equipment:

• Measuring Cups
• Measuring Spoons
• Oven
• Stove
• Kitchen Scale
• Baking tray (Im using a 9"x12")

Method:

• Preheat oven to 350ºF/175ºC. Lightly grease a baking tray with cooking spray.

• In a large saucepan, bring the tagliatelle to a boil, add a pinch of salt and a little bit of oil, about a 2 teaspoons.

• Let the pasta cook for 10-12 minutes. 

• In the meanwhile, thinly slice the portobello mushroom.

• Sautée in a little bit of olive oil for 1-2 minutes. Set aside.

• Repeat the same with the mangetout. 

•  Drain the tagliatelle and spread onto the baking tray. Set aside.

• Melt the butter in a saucepan. Then add the garlic, the dried basil, salt, pepper and the flour. 

• Mix well. I recommend using a whisk to mix. 

• Add the milk little by little, and then mix well until the sauce thickens.

• Finally add the mozzarella cheese (3/4 cup).

• Mix until mozzarella completely melts into the sauce. Remove from heat.

• At this point, add the portobello mushroom and the mangetout to the sauce.

• And finally, pour the sauce onto the tagliatelle.

• Bake for 15-20 minutes.  

Happy Eating!