|4 tbsp||all-purpose flour|
|1 l||full cream milk|
|black pepper — freshly ground|
|1||zest of 1 lemon|
|1/4 cup||parmesan cheese — finely grated|
|1 tbsp||olive oil|
|2 cup||button mushrooms — sliced|
|2 cup||portobello mushrooms — sliced|
|fresh rosemary — finely chopped|
|fresh thyme — finely chopped|
|1/4 cup||white wine|
|fresh parsley — to garnish|
|parmesan cheese — grated, to serve|
Melt the butter in deep saucepan. Add the flour and whisk to form a roux.
Add the milk a little at a time, whisking all the while to prevent lumps forming and to cook out the raw, flour taste.
Once the béchamel sauce is thickened, season with salt and pepper.
Add the lemon zest and juice, parmesan cheese and cream. Whisk to combine and heat through until the cheese is melted.
In a large based pan, heat the olive oil and butter together.
Add the mushrooms and cook on high heat until the water has evaporated and the mushrooms have taken on a golden colour.
Season with sea salt, black pepper and the chopped, fresh herbs.
Deglaze the pan with the wine and reduce by half. Add the lemon cream béchamel sauce to the mushrooms and toss to coat.
Cook the pasta in plenty of rapidly boiling, salted water. Reserve 1½ cups of the pasta water to thin out the sauce.
Tip the pasta into the sauce and toss through. Add as much of the cooking water as is necessary for a silky, soft sauce.
Scatter with roughly chopped flat leaf parsley and extra parmesan cheese.