We always enjoy the recipes that blogger Lindsay shares on her site, Pinch of Yum, and this one was no exception. (If you haven’t noticed by now, the GK team adores all pasta and mushroom combinations!) In the words of our tester, this dish, made with our HIGH PROTEIN Spaghetti, is straight-up “creamy and good.” So what are you waiting for, mushroom lovers? We know you’ll enjoy this whole lotta yum. Thanks for the recipe, Lindsay!
Melt 2 TSBP of butter over medium-high heat in a skillet or sauce pan. Add one clove of the minced garlic and sauté for one minute or until fragrant and golden. Add the mushrooms and sauté for an additional 5-10 minutes until softened and browned. Remove from pan and set aside.
In the same pan, add the remaining 2 TBSP of butter and melt over medium-high heat. Add the rest of the garlic and sauté for one minute until fragrant. Add the arrowroot flour and herbes de provence and cook for a minute while stirring. Add the milk, still stirring or whisking, until all of the ingredients are combined and the sauce starts to thicken. Season with salt and pepper to taste.
Meanwhile, bring a large pot of water to boil and add the 250g of Gabriella’s Kitchen™ HIGH PROTEIN Spaghetti – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain the pasta and set aside 1/4 cup of pasta water.
Transfer the strained pasta to the sauce pan and gently mix in the pasta with the sauce until all noodles are evenly coated. Add the pasta water and/or olive oil in order for the sauce not to get too thick.
Serve immediately and sprinkle parsley on for garnish. Enjoy!