Everyone loved it! It also kept well in the fridge for several days

Mushroom Pasta
  ( 8 Servings)

1 box Barilla Spaghetti
4 cloves minced garlic
½ diced onion
1 cup Chicken/veggie Stock
2 cups whole milk
8oz fresh portabella mushrooms
2 big handfuls of spinach
2 Tbsp AP flour
4 Tbsp butter
1 Tbsp Fresh/dried Parsley

Cook the pasta as per box instructions.  Then set aside.

In a pan over med heat, spray with a touch of oil and add the onion and garlic.  Once they become fragrant add the mushrooms and spinach.  Let this cook down for a couple of minutes.  Remove from the heat and set aside

Place the same pan back on the burner and add the butter and let it melt.  Once that has melted add the flour and give a good mix.  Now SLOWLY Whisk in the milk.  Keep whisking until you get a nice smooth texture.  Allow this to cook on low for a few minutes until it starts to thicken. 

Once thickened, whisk in the stock and allow to thicken again.  After a few minutes add the spinach and mushroom mixture in, as well as the spaghetti.  Give this all a really good stir making sure everything is coated evenly and top with parsley.

10P  48C  8.5F  308.5Kcals
(Add your choice protein)

Easy Mushroom Pasta
   (Just add protein)
   10P  48C  8.5F

Tammy

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Beef stuffed shells💥
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Pasta weights in recipes are uncooked? It would be awesome if the macros in these type recipes were split between pasta and the main dish sauces/ toppings, as my carb macros are much smaller and require Lee's on the carb end. Love your app!❤️

Tami Weinmann

Easy Turkey Bowl!   47P 58C 13F

Easy Turkey Spaghetti
P: 46 C: 52 F: 18

Man this was so good. Flavors where great really enjoyed this meal

Matias

Simple Beef and Pasta   42P 60C 11F

Everyone cleaned their plates on this one

Amanda

I love pasta and this was different but so good!

Easy Mushroom Pasta (Just add protein) 10P 48C 8.5F

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