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Creamy Mushroom and Parsley Pasta

An easy Supper dish


  • 1/2 lb Pasta
  • 4tbs Butter
  • 3 Garlic Cloves, peeled and minced
  • 12oz Mushrooms, washed and sliced
  • 2tbs Flour
  • 1 tsp herbes de provence, or just thyme!
  • 1 1/2 cups Milk, or more if you prefer a thinner sauce
  • Olive Oil
  • 1/4 cup Parsley, washed and finely chopped


  1. Bring a pot of salted water to the boil, turn in the pasta and cook.
  2. Melt 2tbs Butter in a pan over medium heat, add 1/3 of the garlic and saute for a minute till fragrant. 
  3. Add the mushrooms and saute for 5 – 10 minutes until golden brown and softened.  Scoop onto a plate and set aside. 
  4. Add the remaining 2 tbs of butter to the pan and melt again.  Add remaining garlic and saute for a minute,
  5. Stir in the flour and dried herbs.  Cook for a minute, stirring. 
  6. Add the milk gradually, whisking to incorporate, till thickened. 
  7. Season with salt and pepper. 
  8. When the pasta is cooked, drain and stir in a little Olive Oil. Gently toss in the sauce and mushrooms.
  9. Stir in the parsley just before serving.
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