Turkey Tetrazzini Pasta Bake

• 60 g Unsalted butter
• 300 g Cremini mushrooms
• 40 g Plain flour
• 600 ml Whole milk
• 250 ml Chicken stock
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt
• 300 g Spaghetti
• 350 g Sliced roast turkey
• 60 g Parmesan

1. Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil, and lightly grease a baking dish with a little of the unsalted butter.
2. Melt the remaining unsalted butter in a large frying pan over medium-high heat. Add the cremini mushrooms, season with a pinch of the fine sea salt and cook for 6 to 8 minutes until the mushrooms are browned and any liquid has evaporated.
3. Sprinkle the plain flour over the mushrooms and stir for 1 minute to cook out the raw flour taste. Gradually whisk in the whole milk, then whisk in the chicken stock and bring to a gentle simmer, stirring, until thick enough to coat the back of a spoon, 4 to 6 minutes.
4. Stir in the black pepper and the remaining fine sea salt, then fold in the sliced roast turkey to warm through for 1 to 2 minutes. Take the pan off the heat so the turkey stays tender.
5. Cook the spaghetti until just shy of al dente, 1 to 2 minutes less than the packet suggests. Drain well, then add the pasta to the sauce and toss until evenly coated.
6. Tip the mixture into the baking dish and level the top. Finely grate the Parmesan over the casserole, then bake for 15 to 18 minutes until bubbling at the edges and lightly browned on top.
7. Rest for 5 minutes before serving so the sauce settles. Serve hot.

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