Mushroom Bucatini
This indulgent Bucatini Bake with Mushroom Béchamel Sauce is the perfect comfort food, combining creamy, cheesy layers with the hearty texture of bucatini pasta. The fragrant touch of mahleb and the subtle warmth of turmeric elevate this dish, making it a unique twist on a classic pasta bake. Here's how to create this crowd-pleaser!
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Servings: 12 slices
- 1/2 cup plain flour
- 1/4 cup olive oil
- 1 1/2 litre milk
- 110 g grated parmesan
- 100 g grated halloumi
- 250 g grated mozzarella
- 1 1/2 tsp salt
- 1 1/2 tsp mahleb
- 1 1/2 tsp turmeric
- 1/2 tsp black pepper
- 500 g bucatini
- 250 g small closed-cup mushrooms sliced finely
Boil the bucatini in salted water until al dente. Drain and set aside.
Heat olive oil in a saucepan over medium heat. Add the flour and whisk for 2–3 minutes until golden and fragrant. Gradually pour in the milk, whisking constantly to prevent lumps. Add turmeric, mahleb, salt, and black pepper. Cook for 5–7 minutes, stirring frequently, until the sauce thickens.
In a skillet, heat a drizzle of olive oil. Add the mushrooms and cook until dark and sautéed. Season with salt and pepper. Add the mushrooms into the sauce.
Preheat the oven to 180°C (350°F). In a greased baking dish add in half of the bucatini and half the mushroom béchamel sauce. Sprinkle on half of the parmesan, halloumi, and mozzarella. Layer with the remaining bucatini and sauce. Top with the remaining cheeses.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbling. Leave to cool before serving.