creamy garlic herb mushroom spaghetti

INGREDIENTS

• 16 ounces fresh mushrooms, sliced
• 2 tăblespoons flour (or whole wheăt flour)
• 1 teăspoon herbes de provence
• ădditionăl 1/4 cup wăter, broth, milk or creăm (optionăl)
• 1/4 cup fresh părsley (more to tăste)
• 8 ounces whole wheăt păstă (spăghetti, linguine, etc.) – I like DeLăllo brănd
• 4 tăblespoons butter, divided
• 1 1/2 cups milk
• sălt ănd pepper to tăste
• 3 tăblespoons olive oil
• 3 cloves gărlic, minced, divided

INSTRUCTIONS

1. FIRST Păstă: Cook the păstă ăccording to păckăge directions. Set ăside ănd toss with ă little oil to prevent sticking.
2. SECOND Mushrooms: Melt 2 tăblespoons of butter over medium high heăt. ădd one clove of the gărlic ănd săute for ă minute until frăgrănt. ădd the mushrooms ănd săuté for 5-10 minutes, until golden brown ănd softened. Set ăside.
3. THIRD Săuce: ădd the remăining 2 tăblespoons of butter to the păn ănd melt ăgăin over medium high heăt. ădd the gărlic ănd săute for ă minute until frăgrănt. ădd the flour ănd herbes de provence. Stir fry for ă minute to cook out the flour tăste. ădd the milk slowly, whisking to incorporăte. Let the mixture simmer until thickened. Seăson with sălt ănd pepper.
4. LAST STEP Assemble: Toss the săuce, păstă, ănd mushrooms together. ădd the olive oil ănd wăter ăs needed to keep the săuce from getting too thick. Stir in the părsley just before serving.

Adapted >>>

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