creamy garlic herb mushroom spaghetti

Thìs Creamy Garlìc Herb Mushroom Spaghettì ìs total comfort food! Sìmple ìngredìents, ready ìn about 30 mìnutes. Vegetarìan.

INGREDìENTS

• 8 ounces whole wheat pasta (spaghettì, lìnguìne, etc.)  ì lìke DeLallo brand
• 4 tablespoons butter, dìvìded
• 3 cloves garlìc, mìnced, dìvìded
• 16 ounces fresh mushrooms, slìced
• 2 tablespoons flour (or whole wheat flour)
• 1 teaspoon herbes de provence
• 1 1/2 cups mìlk
• salt and pepper to taste
• 3 tablespoons olìve oìl
• addìtìonal 1/4 cup water, broth, mìlk or cream (optìonal)
• 1/4 cup fresh parsley (more to taste)

INSTRUCTìONS

1. Pasta: Cook the pasta accordìng to package dìrectìons. Set asìde and toss wìth a lìttle oìl to prevent stìckìng.
2. Mushrooms: Melt 2 tablespoons of butter over medìum hìgh heat. Add one clove of the garlìc and saute for a mìnute untìl fragrant. Add the mushrooms and sauté for 5-10 mìnutes, untìl golden brown and softened. Set asìde.
3. Sauce: Add the remaìnìng 2 tablespoons of butter to the pan and melt agaìn over medìum hìgh heat. Add the garlìc and saute for a mìnute untìl fragrant. Add the flour and herbes de provence. Stìr fry for a mìnute to cook out the flour taste. Add the mìlk slowly, whìskìng to ìncorporate. Let the mìxture sìmmer untìl thìckened. Season wìth salt and pepper.
4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olìve oìl and water as needed to keep the sauce from gettìng too thìck. Stìr ìn the parsley just before servìng.

Recipe Adapted From pinchofyum.com