How to make Spaghetti Pasta in Béchamel
Recipe:

For Pasta
1. 1L Water
2. 1 Tbsp Salt
Cook pasta in boiling water with salt for 1 minute less than time on packaging. Use the pasta water to thicken sauce.

For Mushroom Sauce
1. 1 Tbsp Olive Oil
2. 1 Tbsp + 1⁄2 Tbsp Butter
3. 150g Button Mushrooms
4. 25 Cloves of Garlic
5. 2 Tbsp All Purpose Flour
6. 1 Tsp Crushed Red Peppers
7. 1 Tsp Mixed Herbs
8. 350mL Full Fat Milk (more if needed to thicken)
9. 1 Tsp Salt (or to taste)

Fry cut mushrooms in olive oil and butter mixture till golden. Add crushed red pepper and garlic when mushrooms turn golden. Fry till garlic is golden. Add the flour and some additional butter if mixture is dry. Once fragrant, gently mix in the milk so no lumps form. Let simmer, thicken with pasta water if necessary. Transfer strained out pasta into sauce and let simmer for 2 minutes before serving. Top with mixed herbs for flavor.

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