HOW TO MAKE GARLIC MUSHROOM SPAGHETTI

I do know – technically, this in all probability would have been a greater match for Meatless Monday. It’s a pleasant solution to change up spaghetti and make it one thing a little bit extra veg-friendly and, um, what’s the phrase? GAHHHHH?

However after we’re speaking about butter and garlic soaked mushrooms tossed with contemporary herbs and coated in a creamy sauce all served up on steaming sizzling pasta – ♡♡♡ – let’s get actual. That, my mates, doesn't want a Meatless Monday. In my world, that may occur any day of the week.

This isn't a brand new dialog round right here, however I all the time really feel the necessity to allow you to guys know: I haven’t all the time been a mushroom lover.

One thing occurred to me a 12 months or two into the meals running a blog recreation that made me go from a mushroom h8er four lyfe to a Skilled Mushroom Eater. 

I’m, like, 900% positive that that one thing concerned butter and garlic and white wine in a scorching sizzling pan that additionally HAPPENED to include a number of mushrooms? However whatevs.

All that issues is that now I’m on the opposite aspect of the fence. I determine with the individuals of the world who put mushrooms in every part, from enchiladas to sandwiches to date night pasta with goat cheese –> come to consider it, that recipe appears to be like suspiciously much like this. MOVING ON THO.

Bear in mind once I used bacon fats as a substitute of butter for the scorching pan of garlic and mushrooms? After which took an extremely shut up image of it for dramatic impact?

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GARLIC MUSHROOM SPAGHETTI

This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian.

Prep Time10 mins

Cook Time20 mins  

Total Time30 mins

Dinner

 Servings: 4people

 Calories: 474kcal

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

1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
2. 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.
3. 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.
4. 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.

NUTRITION

CALORIES: 474 KCAL | CARBOHYDRATES: 58.3G | PROTEIN: 15G | FAT: 7G 

CHOLESTEROL: 36MG | SODIUM: 69MG |  SUGAR: 8.6G |VITAMIN a: 125µg |