Spaghetti is Delicious...A Biased Story

Decided to try making a new (on my part) version of spaghetti today.  Pretty sure I've blogged about it before but I had a disdain for spaghetti for the longest time. I have always blamed my sister for always cooking giant pots of spaghetti that we would have to eat for like a week. Just kidding probably not her fault as much as me always finding it bland. Kind of changed my perspective a bit after I had tried making my own sauce last time and enjoyed it.

I was searching on the internet for new recipes and came across a garlic and herb spaghetti. Seemed like it would be awesome as I love garlic but reading through the ingredients saw it called for Herbes de Provence. Being an amateur I had no idea what that was and looked that up. Basically its a mixture of essential of French herbs. Did see a herb that Karen was allergic to in that mixture so decided to scratch that item and wing it.

For the mushrooms I used two packages of mushrooms as Jewel had a good sale going and they were cheap. Funny enough Karen gives me grief over how I clean them. She typically just runs them under the sink but I've always taken wet paper towels and wiped them down individually. I believe I learned that from Rachel Ray many years ago when she had a TV show. She might still have a TV show for all I know. Anyway she had pointed out that doing that reduces/eliminates them getting waterlogged. Personally I think Karen might just be jealous of my love for Rachel Ray's cookware. I was going to say Rachel Ray but then realized I've never used any of her recipes.

Properly cleaned sliced mushrooms

So melted 2 Tbsp of butter then threw in 2 cloves of garlic and the mushrooms. Cooked them until the mushrooms were fully cooked- I'd say about 10 minutes and then set that aside to wait for the other items. Spaghetti noodles were cooked as specified by the box instruction. Well really more time than the box indicates as they are usually wrong. Pretty much once it hits the time range I try it to see if its ready.

For the sauce I started with melting 2 Tbsp of butter again and adding 2 cloves of garlic. Cooked that for a couple minutes. Then I added basil and 2 Tbsp of flour to make a roux. After that thickened up a bit added 2 cups of heavy cream.  Mostly because we don't use milk here and that was leftover from making the tomato soup a bit ago. Shouldn't let things go to waste. I also decided to add my much beloved Sazón to the chagrin of Karen. Let that cook til it started to thicken up (not euphemism for anything) and then added the mushrooms and spaghetti to it.

Fancy new whisk to avoid damaging cookware

It's all about the sauce

Finished product

I mean not the most complicated recipe/experimentation but this came out really awesome. Topped it off with some Parmesan cheese and hit the spot. Outside of the mushrooms Lily loved it- which really isn't saying much as I don't think I've met a kid who doesn't like spaghetti. Definitely wrote down what I did to make this again at some point. 

#FoodieAdventure,

Reef