Tuesday, February 10, 2009

Spaghetti in Mushroom & Spinach Cream Sauce - DAY EIGHT (?)

Let's make this quick. I spent the day out canoodling, so I had very little time or energy to prepare a meal. Pasta is always quick, and with a little care, tasty. So ...

Spaghetti in Mushroom & Spinach Cream Sauce
about 3 oz dry whole wheat spaghetti (1/4 box)
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
3 tbsp flour
about 3 cups milk or half & half
1/4 cup mushrooms, sliced
2 cups spinach, drained
nutmeg, to taste
black pepper, to taste
salt, to taste
Parmesan cheese

Boil the spaghetti until al dente. Drain.

Sweat the mushrooms in olive oil and butter until soft. Add garlic and flour. Mix until lumps have disappeared. Slowly add milk and stir over low heat until the butter/flour paste disappears and sauce is smooth. Add spinach and season with nutmeg, pepper, and salt to taste. Mix with spaghetti, garnish with Parmesan, and eat.

I'm telling you. Bechamel is your best friend. With it, you can customize a pasta dish, start a soup, or create a casserole. There is no reason to ever buy a premade sauce when you can make your own in under ten minutes. It may seem fattening, but consider the awful crap you consume outside the house on a normal day. Horrible, right? Plus, it's only one meal.

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