Creamy Mushroom Pasta

Easy, creamy mushroom pasta with a tasty parmesan sauce.

📝 Ingredients

• 1/2 pound pasta (we used bowties!)
• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 medium yellow onion, diced
• 12 ounces baby portobello mushrooms, sliced (3 heaping cups)
• salt and pepper to taste
• 2 Tablespoons flour
• 2 cups milk (we use 1%)
• 1 1/2 cups shredded parmesan cheese

👨‍🍳 Instructions

1. 1Cook the pasta in very salty water until al dente. Drain and set aside.
2. 2Return the pasta pot to the stove. Add olive oil and turn heat to medium.
3. 3Add sliced mushrooms to oil and cook, stirring only once or twice, until they begin to brown, about 5 minutes.
4. 4Add garlic and onion to pan and sauté until onions have softened and are translucent, about 2 minutes.
5. 5Add salt and pepper to taste and stir to combine.
6. 6You should notice a bit of liquid in the skillet with the mushrooms - this is what you want! If your pan looks dry, add another tablespoon of olive oil so you have enough fat to form a roux in the next step.
7. 7Add flour to mushroom mixture and stir to help the flour soak up any liquid. Cook, stirring frequently, for 30 seconds or so.
8. 8Slowly add milk to mushrooms, stirring constantly to break up any chunks of flour. Cook 5-7 minutes, stirring occasionally, until sauce has thickened.
9. 9Remove sauce from heat and stir in shredded parmesan cheese.
10. 10Add cooked pasta to sauce and toss to combine. Serve immediately.