Creamy Garlic Herb Mushroom Spaghetti

Hello All and Happy Thursday!!  I hope the week isn't taking too much out of you!  Prayers to those that need them.  Today's recipe is super delicious and easy.  I can hear you and your residents asking where's the meat??  Well, sometimes it's good not to have meat, and if you don't agree, by all means throw in some meatballs!  The sauce is flavorful enough you might be able to get away with adding ground beef, but I have yet to try that.  Mom and Dad had some leftover grilled chicken so I made this on the side of that and went together great!  Hope it works for you also!  Thanx again so much for stopping by, Spicy and I greatly appreciate it!  Have a great weekend and be sure to tell those around you how much they mean to you!  See you Tuesday!!  *Recipe from pinchofyum.com

Creamy Garlic Herb Mushroom Spaghetti

• 8 ounces whole wheat pasta (spaghetti, linguine, etc.) 
• 4 tablespoons butter, divided
• 3 cloves garlic, minced, divided
• 16 ounces fresh mushrooms, sliced
• 2 tablespoons flour (or whole wheat flour)
• 1 teaspoon herbes de provence
• 1½ cups milk
• salt and pepper to taste
• 3 tablespoons olive oil
• additional ¼ cup water, broth, milk or cream (optional)
• ¼ cup fresh parsley (more to taste)

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

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.

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.

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.