(Recipe can be found on the site Pinch of Yum here.)
Step by Step Instructions:
Creamy Garlic Herb Mushroom Spaghetti is hearty and delicious! Here’s what you’ll need: Salt & Pepper, Olive Oil, Herbs de Provence, Milk (I went with skim), 16 ounces of Mushrooms (I used sliced baby portabellas), Whole Wheat Spaghetti, 2 tablespoons of Flour, 3 Garlic Cloves, 4 tablespoons of Butter, and 1/4 cup of chopped, fresh Parsley.
Start off by cooking your pasta according to your package instructions.
Once the pasta is done, I used tongs and transferred it to a bowl and drizzled some olive oil over the top and tossed the pasta with the oil. This will help it from sticking while you cook the rest of the meal.
I bought pre-sliced baby portabellas, and the first thing I did was wipe them down with a damp paper towel thoroughly. Once the mushrooms are cleaned and sliced, you’re ready to roll.
Grab a large, non-stick skillet and heat it over medium-high heat. Then add 2 tablespoons of butter to the pan.
Once the butter has melted, add 1 minced garlic clove and cook for about a minute or until you can smell the garlic.
Add the mushrooms to the skillet. You’ll cook these for 8-10 minutes, flipping them every 3-4 minutes until they are golden brown and have softened.
You’ll see the mushrooms shrink down quite a bit so it’s easy to get them to all brown.
Transfer the mushrooms to a plate and set them aside.
Using the same pan, melt the remaining butter over medium-high heat.
Once again add garlic (this time 2 minced garlic cloves) to the melted butter and cook for about a minute.
Then add 2 tablespoons of flour and 1 teaspoon of Herbs de Provence (it smells so delightful!) to the butter and whisk for about a minute to cook the flour a bit.
Now slowly add in the milk while whisking constantly. This will keep you from getting lumps in your sauce.
Once the sauce starts to bubble, reduce the heat to low or medium low and continue cooking a few more minutes (whisking regularly) until the sauce is thickened.
Go ahead and add plenty of salt and pepper to taste to boost the flavors a bit.
Then add the cooked pasta and mushrooms to the sauce and toss until it’s combined.
Add the fresh parsley, more salt and pepper if needed, and some liquid to thin out the sauce. You could use some of the pasta water, water, broth, or more milk.
Toss the pasta until it’s well-combined and dig in. This makes a ton of pasta, and it’s super hearty and filling. Enjoy and happy pasta eating!
- 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)
- Begin by cooking your pasta according to the package instructions. Once cooked, remove from the pan and transfer to a bowl with some olive oil.
- While the pasta cooks, heat 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Then add 1 clove of minced garlic to the melted garlic and cook for about a minute or until you can smell the garlic.
- Add the sliced mushrooms to the melted butter and cook for 8-10 minutes turning occasionally until the mushrooms are golden brown and softened. Then remove from the pan and set aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Then add 2 minced cloves of garlic to the butter and cook for a minute or so. Then whisk in the flour and herbs de Provence and continue to whisk for about a minute to cook the flour.
- Slowly add the milk to the pan whisking constantly to prevent lumps. Then reduce the heat to medium-low and simmer until the sauce thickens.
- Once the sauce has thickened, add the pasta and mushrooms and toss to combine. Add some olive oil or pasta water to the thin the sauce if needed. Finally stir in the parsley and season with salt and pepper to taste. Serve right away and enjoy!
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