Categories: Pasta

Ingredients

• 8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand
• 4 tablespoons butter, divided
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• 3 cloves garlic, minced, divided
• 16 ounces fresh mushrooms, sliced
• 2 tablespoons flour (or whole wheat flour)
• 1 teaspoon herbes de provence
• 11/2 cups milk
• salt and pepper to taste
• 3 tablespoons olive oil
• additional 1/4 cup water, broth, milk or cream (optional)
• 1/4 cup fresh parsley (more to taste)

Directions

1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.

2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.

3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.

4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

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