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Ingredients Jump to Instructions ↓

  1. 8 ounces whole wheat spaghetti

  2. 2 tablespoons olive oil

  3. 1 1/2 lbs mixed mushrooms, stems removed, sliced (about 8 cups sliced)

  4. 2 leeks , chopped (about 1 cup)

  5. 3 garlic cloves , chopped

  6. 1 tablespoon fresh thyme , chopped

  7. 1/2 cup low sodium chicken broth

  8. 1 cup Greek yogurt

  9. 2 teaspoons flour

  10. 1/4 cup parmesan cheese , shredded salt and pepper

Instructions Jump to Ingredients ↑

  1. Cook the spaghetti according to the package directions. Meanwhile, heat oil over medium-high in a large skillet. Saute the sliced mushrooms until golden and tender, about 10 minutes.

  2. Add the leeks, garlic, thyme, salt and pepper; cook about 3 to 4 minutes until the leeks are tender. Add the chicken broth; cook 30 seconds.

  3. Stir together the yogurt and flour; add to the skillet and cook just until bubbly. Serve the mushroom mixture over the cooked spaghetti.

  4. Top with Parmesan cheese. ?

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