· 3/4 lb. – 1 lb. spaghetti (see recipe notes)· 2 Tbsp. extra virgin olive oil· 8 oz. baby portobello mushrooms, sliced· 2 cloves garlic, minced· 4 large green onions, chopped· salt and pepper to taste· 2 Tbsp. flour· 1.5 cups milk· 2/3 cup shredded parmesan cheese· 1/4 cup fresh parsley, chopped, plus extra for garnish
Step 1Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.Step 2In a large saucepan, heat olive oil over medium heat.Step 3Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.Step 4Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.Step 5Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.Step 6Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients.Step 7Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.Step 8Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.Step 9Garnish with extra parsley and serve immediately.