creamy garlic herb mushroom spaghetti

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.