Creamy Mushroom Pasta

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. 1

   Cook the pasta in very salty water until al dente. Drain and set aside.

2. 2

   Return the pasta pot to the stove. Add olive oil and turn heat to medium.

3. 3

   Add sliced mushrooms to oil and cook, stirring only once or twice, until they begin to brown, about 5 minutes.

4. 4

   Add garlic and onion to pan and sauté until onions have softened and are translucent, about 2 minutes.

5. 5

   Add salt and pepper to taste and stir to combine.

6. 6

   You 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. 7

   Add flour to mushroom mixture and stir to help the flour soak up any liquid. Cook, stirring frequently, for 30 seconds or so.

8. 8

   Slowly add milk to mushrooms, stirring constantly to break up any chunks of flour. Cook 5-7 minutes, stirring occasionally, until sauce has thickened.

9. 9

   Remove sauce from heat and stir in shredded parmesan cheese.

10. 10

    Add cooked pasta to sauce and toss to combine. Serve immediately.