Mushroom spaghetti with a creamy garlic herb sauce? Okay, this is capital L-O-V-E on so many levels.
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? 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.
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.
This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian.
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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