Creamy Garlic and Mushroom Spaghetti

Creamy Garlic and Mushroom Spaghetti

For some reason the past few months have kind of  make me incline more towards vegetarian food choices as opposed to well, non-vegetarian. I end up picking vegetarian food items off of menus, or by default just go to the seafood menu. Does this mean I am turning into a pescatarian? Maybe, considering the last time I ate meat and enjoyed it was probably like 2 years ago. Wow, sounds longer when you say it out loud. Or type it. BUT, why do you need meat when you have amazing garlic mushrooms cooked in butter, in spaghetting laced with alfredo sauce? Trust me, you do not! This Creamy Garlic Mushroom Spaghetti is what you need in your life and it is sure to make you a super duper mushroom lover. After this you’re going to want to add mushrooms to literally everything.

It’s the kind of pasta you can make when you want to have a decadent lunch but don’t want to splurge because this has all the right ingredients and the perfect combination to make your meal special, with let’s say, a glass of vino. It could be a great date night in meal too. Not difficult to whip up either. Wanna find out? Read on below!

Creamy Garlic and Mushroom Spaghetti

Serves 2 | Prep time : 15 min | Cooking time : 10 min

Ingredients:

Mushrooms (you can have an assortment of chestnut, button, shiitake, I use only button for this recipe) – 3, sliced

Spaghetti – 50 gm

Garlic – 2-3 large cloves, finely chopped

Butter – 25gm

Milk – 1 cup

Flour – 2 tbsp

Parmesan – 2tbsp, grated

Salt and pepper to taste

Directions:

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

Melt 2 tablespoons of butter over medium high heat. Add chopped garlic and saute for a minute until fragrant.

Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.

Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Toss in the garlic and saute for a minute until fragrant. Mix in the flour. Stir or whisk 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.

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 some parsley and grated parmesan before serving.