What a fortunate coincidence!
(makes 2 servings)
Ingredients
8 oz. Pasta
1 TBS olive oil
6-8 portabella mushrooms, sliced thin (it's going to look like A LOT, it's not, I promise)
1/4 c. diced onions
1 TBS butter
2 TBS flour
1/4 c. milk
1/4 c. cream
1 sprig fresh thyme crushed or 1 pinch dried thyme
1 shake garlic powder (alternatively, crush a clove and let it simmer in the sauce until it's ready, just don't forget to take it out!)
salt
pepper
other additions to consider:
chicken
peas
spinach
kale
fresh chopped tomatoes
1. Cook pasta as directed
2. Meanwhile, heat olive oil over medium heat
3. Once heated, place mushrooms and onions in pan and cook until soft, reduce heat
4. Add butter and flour, stir until combined
5. Add cream and milk, stirring frequently over low heat for 2-3 minutes, until thickened
6. Add thyme, garlic powder, salt and pepper, remove from heat after 1 minute
7. Combine with pasta, top with parmesan (more if you've had a bad day)
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