I really seem to be into my carbs lately. Clearly my body must be lacking something, or I am storing up for winter…but it can’t be the latter as it doesn’t really get THAT cold here (she says all curled up under her duvet nearing the end of May) Well, in all seriousness, a couple weeks ago we really did have a cold spell over the weekend. You should have seen me then….
Oh well, such is life….
This Creamy Mushroom Garlic Basil Pesto Spaghetti is my go-to meal. It is simple, and probably the easiest meal known to mankind to make. It is incredibly tasty and ultra healthy.
Creamy Mushroom Garlic Basil Pesto Spaghetti
Preparation time: 5 minutes
Cooking time: 12 minutes
Total time: 17 minutes
Spaghetti (I used Gluten-Free Spaghetti)
2 cloves garlic, chopped
250 gram mushrooms, sliced
a little butter for the mushrooms
For the pesto sauce:
100 gram butter
60 gram flour (I used Gluten-Free All Purpose Flour)
3 cups milk of your choice (I used Lactose-Free Rice Milk)
280 – 300 gram basil pesto (home-made or bought, whatever your preference)
salt and pepper if needed
Cook spaghetti as per packet instructions.
In another pot, on medium heat, add butter and saute’ the sliced mushrooms and garlic. Set aside once done. In the same pot you used for the mushrooms add the butter for the sauce, allow to bubble and boil slightly. Remove from the heat and add in the flour. Stir well. Return to the heat and stir well adding the milk in gradually. This could be a bit of an arm workout, but it is nothing serious. Keep on stirring until the sauce thickens and the milk is finished. Add the pesto, most of the mushrooms and stir. Take the pot off the stove.
On individual plates, serve the pesto sauce on top of the spaghetti and top with the balance of the mushrooms.
- Any leftover sauce will freeze well in a sealed container.