Creamy Garlic Herb Mushroom Spaghetti

This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian. #pasta #sugarfree #vegetarian #healthy #dinner | pinchofyum.com#Appetizers#Spicy Appetizers

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? GAHHHHH?

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.

Creamy Garlic Herb Mushroom Spaghetti , By Best Recipes Demat .

This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian. #pasta #sugarfree #vegetarian #healthy #dinner | pinchofyum.com#Appetizers#Spicy Appetizers

Total time: 10 minutes
Servings: 4 Servings

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.