A perfect option for a romantic dinner, this creamy garlic herb mushroom spaghetti recipe is a wonderful combination of tantalizing flavors and uplifting herbaceous aroma that will leave you experiencing the most perfect date ever. Designed to meet the perfection of restaurants, this recipe is something that you will want to indulge in special days, without shunning out huge bucks as you do in restaurants or without handling too much of hassles. A quick and easy recipe that is even ideal for amateur cooks, this wonderful dish will turn your romantic date into a completely pleasurable night.
Preparation Time: 20-25 minutes
Cooking Time: 30-35 minutes
• 8 oz. of whole wheat pasta
• 16 oz. of fresh button mushrooms, sliced
• 1 ½ cups of full-fat milk
• 3 cloves of garlic, peeled and minced
• 1 teaspoon of herb de Provence
• 1/4th cup of fresh parsley, chopped
• 4 tablespoons of salted butter
• 2 tablespoons of whole wheat or all-purpose flour
• 1/4th cup of fresh cream
• 3 tablespoons of olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
To start, take a large pot and fill it halfway up with water. Place the pot over high heat and let the water come to a boil. Once it starts boiling, drop a tablespoon of table salt in it and then slowly dump the pasta in the salted boiling water. Cook the pasta according to package instructions or until it is cooked to al dente. Once you are ready with the pasta, strain the pasta and drain away the water from the pot. Add a dash of oil to the pasta and give it a nice toss to keep it from sticking while it cools down. Set the pasta aside in a bowl.
After that, take the mushrooms and slice them into halves after getting rid of the stems. Then take a skillet and place it over your burner. Adjust the heat to medium low and once the skillet warms up a little, drop 2 tablespoons of butter in it. Turn up the heat slowly to medium high once the butter melts and then immediately add 1 clove of minced garlic.
Sauté the garlic for a minute, until it turns fragrant and translucent. Once that happens, throw the halved mushroom pieces into the skillet and stir fry them for about 8 to 10 minutes or until they render water and turn soft. Once you are ready with the mushrooms, remove the skillet from the heat and reserve the mushrooms for later use.
Follow that by preparing the sauce for the spaghetti. For that, place another skillet over medium heat and grease it with the remaining 2 tablespoons of butter. Tilt and spin the skillet a few times to coat it nicely with the butter. Once the butter melts, throw the remaining the minced garlic into the skillet and sauté it for 1-2 minutes or until it turns a little brownish in color and starts emitting a beautiful aroma.
Once you are done sautéing the garlic, add the flour and the herb de Provence to the garlic and stir to mix well. Stir fry the mixture for a minute or two to cook out the flour taste. After that, start adding the milk slowly to the mixture, while stirring the sauce continuously to prevent lump formation. You may also use a whisk to lessen the hassles. Once the entire milk is incorporated and you get a smooth sauce, allow it to simmer over medium low heat for a few minutes or until the sauce thickens up a bit. Finally, season the sauce with salt and freshly ground black pepper, as per your taste.
Once you are ready with the sauce, fetch the pasta and mushrooms and mix them together with the sauce. Toss the pasta and mushrooms in the sauce until they are well coated. Add olive oil and cream to loosen the pasta a bit and then finally add-in the chopped fresh parsley. Adjust the seasonings at the last and then serve immediately.