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1. Roast the Mushrooms:
Preheat oven to 400°F (200°C).
Toss sliced mushrooms with olive oil, salt, pepper, garlic powder, and thyme.
Spread on a baking sheet and roast for 15-20 minutes, stirring once, until golden brown.
2. Cook the Pasta:
Boil pasta in salted water until just al dente (about 1-2 minutes less than package instructions).
Drain and set aside.
3. Make the Creamy Sauce:
In a large pan, pour oil over medium heat.
Add garlic and sauté for 30 seconds.
Stir in flour and cook for 1 minute until slightly golden.
Slowly whisk in milk and heavy cream, stirring constantly.
Season with salt, pepper, Italian seasoning, and red pepper flakes.
Simmer for 2-3 minutes until slightly thickened.
Stir in Parmesan, mozzarella, and Gruyère, mixing until
melted.
4. Combine Everything:
Add the roasted mushrooms and cooked pasta to the sauce. Stir to coat.
Transfer to a greased baking dish.
5. Prepare the Topping & Bake:
Mix panko breadcrumbs with melted butter and sprinkle over the pasta.
Bake at 375°F (190°C) for 15-20 minutes, until bubbly and golden brown.
6. Serve
Garnish with chopped parsley .
Enjoy warm
Nutrition Fact
Calories: 520-620
Protein: 25-30g
Fat: 30-35g
Saturated Fat: 15-18g
Carbohydrates: 40-45g
Fiber: 4-5g
Sugar: 5-6g
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