Ingredients:
3 cups cooked conchiglie (shell pasta)
For the mushroom sauce:
5 tbsp butter
3 cups thickly sliced mushrooms
2 tbsp rosted garlic puree
2 tbsp plain flour
3 cups milk
1/4 cup fresh cream
1 cup grated parmesan cheese
2 tbsp fresh thyme
salt and freshly crushed peppercorns to taste
1/2 cup grated Asiago cheese
Method for the mushroom sauce:
Heat the butter in a large saucepan, add the rosted garlic puree and cook for some time.
Add the mushrooms and flour and cook for a further 3 to 4 minutes.
Add the milk gradually, mixing well to make sure no lumps form. Bring to a boil.
Add the fresh cream, salt and pepper and finally a grated parmesan cheese.Keep aside.
Toss the pasta with the sauce and sprikle a grated Asiago cheese . Heat the oven for 375 F and put a pasta for 10-15 minutes untill it is bubble.Serve hot with some salad.
