Creamy Garlic Herb Mushroom Spaghetti

Shopping List

  1. Pasta (spaghetti, linguine, etc.)
    Butter
    Colossal Garlic (1 ct)
    Crimini Mushrooms (8 oz)
    Flour (or whole wheat flour)
    Herbes de provence
    Mill-King Whole Milk (1/2 gal.)
    Salt and Pepper
    Olive oil
    additional ¼ cup water, broth, milk or cream (optional)
    Parsley (1 bunch)

Ingredients

8 ounces pasta (spaghetti, linguine, etc.)
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)


Directions

  1. Pasta: Cook the pasta, 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.