Wednesday, November 6, 2019
I know – technically, this probably would have been a better fit for Meatless Monday. It’s a nice way to change up spaghetti and make it something a little more veg-friendly and, um, what’s the word?
But when we’re talking about butter and garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce all served up on steaming hot pasta – ♡♡♡ – let’s get real. That, my friends, does not need a Meatless Monday. In my world, that can happen any day of the week.This is not a new conversation around here, but I always feel the need to let you guys know: I haven’t always been a mushroom lover.
Creamy Garlic Herb Mushroom Spaghetti
Prep Time : 10 mins
Cook Time : 20 mins
Yield : 4 huge servings 1x
This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes.
INGREDIENTS
- 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
- 1 1/2 cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional 1/4 cup water, broth, milk or cream (optional)
- 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.
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