This is our take on the classic creamy mushroom white sauce pasta. We start by slowly reducing whole milk into a béchamel, reduced down to a velvety consistency over low heat. From there, we build a roux with butter and flour, fold the béchamel back in, and finish the sauce with natural aged parmesan until it turns silky and rich. Mushrooms are sautéed separately to deepen their earthy flavor, then stirred in along with cracked black pepper and parsley. At home, you just add water and microwave. Five minutes later, dinner tastes like it simmered all afternoon. Why you'll love it Built on a real béchamel — milk and cream reduced the slow way, not reconstituted from powder Made with whole food ingredients: portabella mushrooms, salted butter, aged parmesan, heavy cream, and durum wheat pasta