INGREDIENTS
- 8 ounces whole wheât pâstâ (spâghetti, linguine, etc.) – I like DeLâllo brând
- 4 tâblespoons butter, divided
- 3 cloves gârlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tâblespoons flour (or whole wheât flour)
- 1 teâspoon herbes de provence
- 1 1/2 cups milk
- sâlt ând pepper to tâste
- 3 tâblespoons olive oil
- âdditionâl 1/4 cup wâter, broth, milk or creâm (optionâl)
- 1/4 cup fresh pârsley (more to tâste)
- Pâstâ: Cook the pâstâ âccording to pâckâge directions. Set âside ând toss with â little oil to prevent sticking.
- Mushrooms: Melt 2 tâblespoons of butter over medium high heât. Âdd one clove of the gârlic ând sâute for â minute until frâgrânt. Âdd the mushrooms ând sâuté for 5-10 minutes, until golden brown ând softened. Set âside.
- Full instructions see pinchofyum.com
creamy garlic herb mushroom spaghetti
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Oleh
Asrifood
