The Dinner Dice Challenge: Pasta with Mushroom Bechamel Sauce

You know that time of the day when you open the fridge and think, “what can I make for dinner?”

Amy Richardson rolls the dinner dice to make a meal with whatever is on hand, and without a recipe.
Pasta with Mushroom Bechamel Sauce
Game Ingredients:
Parmesan Cheese, shredded
Green beans, frozen
Pasta, tri-colored angel hair
Fresh Oregano
Additional ingredients:
Fresh garlic clove, minced
1/2 Shallot, minced
Basil, snipped
Rosemary, snipped
Sea Salt
Fresh cracked pepper

Bring a large saucepan of water to a boil. Blanch green beans, remove from water and set aside.

In a large sauté pan, melt some butter, brown garlic, add onions to soften. Add mushrooms and green beans and cook until just tender. Add some snipped basil. Keep warm.
Bechamel Sauce
4 tbsp butter
4 tbsp flour
3 cups milk
Salt and pepper

Melt butter, whisk in flour until smooth, gradually whisk in milk, bring to a boil. Reduce heat and simmer until thick. Whisk in salt and pepper and snipped herbs.

Add salt to the boiling water and cook pasta according to instructions.

To serve:

Plate pasta, top with sauce, cooked vegetables, parmesan cheese and garnish with fresh herbs and olive oil drizzle.

Find Amy on Instagram @greattastebuds and at her website

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