This umami-overflowed mushroom white sauce spaghetti may looks fancy, yet very easy to make – with the help of a blender.
Cook this spaghetti in a similar way to mushroom soup. No heavy cream is added, only butter, milk and flour. You can even use nuts butter to make it vegan.
I’ll show you how easily to make – Throw mushrooms, shallots, garlic and onions into the blender, press the button, then transfer to a pan and cook over low heat until they are very fragrant, and you’re half-way done. Simply cook the sauce on the same pan, and finally mix everything together!
Mushroomy Spaghetti with Simple White Sauce Recipe
With the help of blender, this amazingly-fragrant spaghetti can be made in very less effort.
Ingredients
Serves 2
- 160 g spaghetti
- 200 g mushrooms
- 2 round shallots
- ½ onion
- 1 clove garlic, minced
- 10 g butter
- 1 tbsp plain flour
- 100 ml milk
- ¼ tsp salt
- fresh parsley for garnish, chopped
- black pepper
- olive oil
How to Make
- Blitz all the mushrooms, shallots, garlic and onions to grated-size in a blender.
- Heat 2 tbsp of olive oil in a pan over low heat, add the above veggies with a generous pinch of salt and pepper, cook for about 15 mins until the aroma wafted in the kitchen.
- Meanwhile, cook the pasta in salted water as per packet’s instructions.
- Move the veggies to a side and melt the butter in empty space. Add flour, salt and pepper, stir well. Pour in the milk gradually, keep stirring.
- The white sauce should be thickened now. Mix everything in the pan together. Check for seasoning.
- Place the cooked pasta on a plate and pour in the mushroom white sauce. Before serving, crack in some more black pepper, splash in a little olive oil on top, and garnish with parsley.
More Similar Pasta Recipes to Try
- Easy! Creamy Beetroot Pasta with Mascarpone
- Triple Green Spaghetti (400g Veg Boost)
- Simple Creamy Mushroom Penne in 15 mins
- Salmon Spinach Spaghetti in Forest Sauce
