Incredible easy dinner idea

"What do you want to eat tonight?" is one of the most dreaded questions in every household because it is usually followed by "I don't know". If this is a problem you have, don't worry, we can relate completely. Tonight is going to be different because we know what you should have for dinner and we promise it will be a hit! According to Buzzfeed, this recipe is the number one recipe of 2017. Give it a try and let us know what you think!

 

Creamy Garlic Herb Mushroom Spaghetti

INGREDIENTS  8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand  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)  INSTRUCTIONS   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.

INGREDIENTS

8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand

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)

INSTRUCTIONS

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.

Enjoy!

 

 

Recipe courtesy of pinchofyum.com