Creamy Mushroom Pasta

It shouldn’t even be a surprise at this point that I’ve come up with another pasta recipe. But this one is whole wheat spaghetti… that makes it OK, right? I also have a thing for mushroom, though I don’t flaunt it as much as my pasta obsession. This creamy mushroom pasta is simple, yet delicious and super easy to customize. You can add all sorts of other veggies, pre-cooked shredded chicken and all sorts of other spices as well. Enjoy!

8 oz (or 1/2 of a box) whole wheat spaghetti
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
2 large hand fulls fresh baby portabella mushrooms, sliced
1 tbsp Italian seasoning
2 tbsp flour
1 1/2 cups milk
salt and pepper, to taste
small bunch fresh parsley, chopped

MTC-8010 or other 20-cup Digital Multicooker with Sauté-then-Simmer STS®; adjust the ingredient amounts for smaller cookers
4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

For the Pasta:
Start by cooking your pasta. Either cook the pasta according to package directions on the stove OR you can do it in your rice cooker. Simply add the needed amount of water, press the  Sauté-then-Simmer STS® button to bring it to a boil. Add your pasta, stir, and cook uncovered according to package instructions until done. Whether the pasta is cooked on the stove or in the cooker, strain when it is done and set aside.

For the Mushrooms:
Set your cooker for Sauté-then-Simmer STS®, add the oil and heat briefly. Add about half of the garlic and cook briefly just until it becomes fragrant. Add the mushrooms and any extra oil, if needed. Cook the mushroom for about 10 minutes, stirring with a long-handled wooden or silicone spoon, until they are golden brown and very soft. Scoop them out of the cooker into a bowl and set aside.

For the Sauce:
With the cooker still set for Sauté-then-Simmer STS®, add the butter and let it melt. Add the rest of the garlic and again let it cook just until it’s fragrant, about 2 minutes. Add the flour and Italian seasoning, and cook them for a few minutes, stirring constantly to cook out the flour taste. Add the milk slowly, about 1/2 of a cup at a time and whisk as you add it until everything is fully incorporated and smooth each time. Once all of the milk has been added, let it simmer for a few minutes to thicken. Add some salt and pepper to taste.

Add the mushrooms to the sauce in the rice cooker and stir them to combine fully. Add the pasta and stir to coat every noodle with the sauce. If you have rubber serving tongs, this might make it easier to mix in the pasta. Add additional water if needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

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