I'm pulling a recipe from my college days - perhaps the adult version of it though! If you're looking for a easy weeknight recipe - this should definitely be your new go-to. It's a very simple pasta, made with a balsamic cream sauce and garlic mushrooms, topped with just a little creamy ricotta. I used chickpea pasta, so the whole thing is actually gluten-free and pretty healthy!
The chickpea pasta I used is only made of chickpea flour and is 100% gluten-free. It also was one of the few chickpea pastas that actually stayed in tact after boiling instead of breaking apart, so I highly recommend it. Just follow the instructions exactly on the box. The truffle salt - so, so good - you can get any variation from your grocery store!
The process for making the béchamel is straightforward; in case you haven't noticed - I make it often! First take butter and add freshly chopped garlic and the mushrooms in so they absorb the flavor of the butter. You add the flour, and then add whole milk - 1 cup at a time. Then, add the flavors in - balsamic vinegar, basil, and the truffle salt!
Wait til you get that nice, deep, brown and creamy color, and then add the pasta in and cook everything through together! It's actually that simple, it's very different, and unique!