All you need is 20 minutes and a handful of simple ingredients to make this super easy and quick CREAMY MUSHROOM SPAGHETTI WITH GARLIC HERB SAUCE.
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy mushroom pasta topping with no cream. We’re trying to make it little healthier and while we were eating pasta there was no need to indulge in cream, right?
The creaminess and thickness in a sauce can come through many methods.
• 3/4 lb spaghetti
• 2 Tbsp extra virgin olive oil
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup baby spinach, chopped
• Handful of fresh basil, chopped
• 1 large onion
• salt and pepper to taste
• 2 Tbsp. Oats flour
• 1.5 cups milk
• 1/4 cup fresh parsley, chopped,
1 Cook pasta in water according to package directions. Make the sauce while the pasta cooks.
2 In a large saucepan, heat olive oil over medium heat.
3 Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes.
4 Add garlic, onions, salt and pepper , spinach to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.
5 Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.
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 Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.
8 Remove sauce from heat , add basil and (optional) give one quick blend to sauce. Stir in the chopped parsley.
9 Add pasta in the sauce. Garnish with parsley and serve immediately.