Creamy Garlic Herb Mushroom Spaghetti

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 1 tsp Herbes de provence
  • 16 oz Mushrooms, fresh
  • 1/4 cup Parsley, fresh

• Pasta & Grains

  • 8 oz Pasta, whole wheat

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 1/2 cups Milk

• Liquids

  • 1/4 cup Water

Found on pinchofyum.com

Description

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
• 1½ cups milk
• salt and pepper to taste
• 3 tablespoons olive oil
• additional ¼ cup water, broth, milk or cream (optional)
• ¼ cup fresh parsley (more to taste)

Directions

• 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.