Mushroom spaghetti with a creamy garlic herb sauce? Okay, that is capital L-O-V-E on such a lot of levels.
I understand – technically, this likely would were a better match for Meatless Monday. It’s a pleasing way to exchange up spaghetti and make it something a bit more veg-pleasant and, um, what’s the word? GAHHHHH?
But while we’re speakme approximately butter and garlic soaked mushrooms tossed with sparkling herbs and coated in a creamy sauce all served up on steaming hot pasta – ♡♡♡ – allow’s get real. That, my buddies, does now not want a Meatless Monday. In my world, that may appear any day of the week.
This is not a new verbal exchange round right here, but I continually feel the need to let you guys recognise: I haven’t always been a mushroom lover.
Something passed off to me a yr or two into the food blogging sport that made me move from a mushroom h8er four lyfe to a Professional Mushroom Eater. I’m, like, 900% certain that that some thing worried butter and garlic and white wine in a scorching warm pan that still HAPPENED to contain a few mushrooms? But whatevs.
All that matters is that now I’m on the other side of the fence. I identify with the humans of the arena who placed mushrooms in the whole lot, from enchiladas to sandwiches up to now night pasta with goat cheese –> come to consider it, that recipe appears suspiciously just like this. MOVING ON THO.
Remember once I used bacon fats in preference to butter for the scorching pan of garlic and mushrooms? And then took an extremely near up photograph of it for dramatic effect?
Right. That happened.
- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
- 3 cloves garlic, minced, divided
- 4 tablespoons butter, divided
- 2 tablespoons flour (or whole wheat flour)
- 16 ounces fresh mushrooms, sliced
- 1 1/2 cups milk
- 1 teaspoon herbes de provence
- 3 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup fresh parsley (more to taste)
- additional 1/4 cup water, broth, milk or cream (optional)
- 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.