Going to go out on a limb and say this is the best vegetarian dinner I’ve ever made. It is perfectly seasoned just as written, the mushrooms are so meaty and delicious that you don’t even miss the meat, and a small bowl fills you up to the brim.
Recipe slightly adapted from Pinch of Yum.
- 16 ounces pasta (spaghetti, linguine, etc.)
- 6 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 4 cups fresh mushrooms, sliced (brown, white, baby bella, whatevs)
- 2 tablespoons flour
- 1 teaspoon herbes de provence (scary sounding but cheap and easy to find in your spice aisle or at Trader Joe’s)
- 1 1/2 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)
- Parmesan cheese (for topping)
- Pasta: Cook the pasta in salted water 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 4 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. Top with parmesan cheese if desired. (I did this, it was bomb.)