Creamy Mushroom Pasta with Garlic Sauce

Ingredients

• 3/4 lb. - 1 lb. spaghetti (see recipe notes)
• 2 Tbsp. extra virgin olive oil
• 8 oz. baby portobello mushrooms, sliced
• 2 cloves garlic, minced
• 4 large green onions, chopped
• salt and pepper to taste
• 2 Tbsp. flour
• 1.5 cups milk
• 2/3 cup shredded parmesan cheese
• 1/4 cup fresh parsley, chopped, plus extra for garnish

Instructions

1. 1

   Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.

2. 2

   In a large saucepan, heat olive oil over medium heat.

3. 3

   Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.

4. 4

   Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.

5. 5

   Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.

6. 6

   Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients.

7. 7

   Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.

8. 8

   Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.

9. 9

   Garnish with extra parsley and serve immediately.