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CREAMY GARLIC HERB MUSHROOM SPAGHETTI
Food & Drink
8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1½ cups milksalt and pepper to taste
3 tablespoons olive oiladditional
¼ cup water, broth, milk or cream (optional)
¼ cup fresh parsley (more to taste)
Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk s
slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.