Post by Suluby on May 26, 2018 23:36:54 GMT -5
Creamy Garlic, Herb & Mushroom Spaghetti
Prep Time: 10 mins Cook Time: 20 mins Yield: 4 huge servings
INGREDIENTS
8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I used Ronzoni Cavatapi
4 tablespoons butter, divided
3 cloves garlic, minced, divided I doubled the garlic
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1 1/2 cups milk I used half milk & half heavy cream
salt and pepper to taste
3 tablespoons olive oil
additional 1/4 cup water, broth, milk or cream (optional) I used the cream
1/4 cup fresh parsley (more to taste)
INSTRUCTIONS
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 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.
pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti
It was delicious, but next time I'm going to increase the garlic ..... probably double it again!
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