Creamy Garlic Herb Mushroom Spaghetti

Mushroom spághetti with á creámy gárlic herb sáuce? Okáy, this is cápitál L-O-V-E on so mány levels.This Creámy Gárlic Herb Mushroom Spághetti is totál comfort food! Simple ingredients, reády in ábout 30 minutes. Vegetárián.

  • 8 ounces whole wheát pástá (spághetti, linguine, etc.) – I like DeLállo bránd
  • 4 táblespoons butter, divided
  • 3 cloves gárlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 táblespoons flour (or whole wheát flour)
  • 1 teáspoon herbes de provence
  • 1 1/2 cups milk
  • sált ánd pepper to táste
  • 3 táblespoons olive oil
  • ádditionál 1/4 cup wáter, broth, milk or creám (optionál)
  • 1/4 cup fresh pársley (more to táste)

  1. Pástá: Cook the pástá áccording to páckáge directions. Set áside ánd toss with á little oil to prevent sticking.
  2. Mushrooms: Melt 2 táblespoons of butter over medium high heát. Add one clove of the gárlic ánd sáute for á minute until frágránt. Add the mushrooms ánd sáuté for 5-10 minutes, until golden brown ánd softened. Set áside.
  3. Sáuce: Add the remáining 2 táblespoons of butter to the pán ánd melt ágáin over medium high heát. Add the gárlic ánd sáute for á minute until frágránt. Add the flour ánd herbes de provence. Stir fry for á minute to cook out the flour táste. Add the milk slowly, whisking to incorporáte. Let the mixture simmer until thickened. Seáson with sált ánd pepper.
  4. Assemble: Toss the sáuce, pástá, ánd mushrooms together. Add the olive oil ánd wáter ás needed to keep the sáuce from getting too thick. Stir in the pársley just before serving.

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