Creamy Gruyere Spaghetti with Spinach, Mushrooms + Caramelized Onions
Looking for a pasta dinner that's different from the regular spaghetti + meatballs? Make this for a tasty dinner!
Servings: 3 people
Calories: 456kcal
Ingredients
- 7 oz linguine
- 2 tbsp Barleans butter-flavored coconut oil
- 1 tbsp all-purpose flour
- 1 cup 2% milk
- 1 cup grated Gruyere cheese
- freshly ground black pepper
- 1 tsp basil
- 1/2 tsp roasted garlic powder
- 1 tsp parsley flakes
- 1 tsp thyme
- pinch of freshly ground sea salt
- 3 cups spinach
- 8 oz white button mushrooms chopped
- drizzle of EVOO
- 1/2 onion diced
Instructions
- Bring a pot of water to boil. Cook the spaghetti for 2-3 minutes less than according to package instructions. (It'll be cooking in the sauce later too!)
- Melt butter-flavored coconut oil in a pan over medium heat and add flour, forming a paste. Slowly add the milk to the pan and whisk continuously. Turn heat down to low to prevent milk from boiling. Add herbs + salt.
- Add cheese and stir the sauce until melted, then add spinach and mushrooms, stirring until spinach wilts.
- In a separate pan, add a drizzle of extra virgin olive oil with the diced onions. Spread the onions out in the pan, stirring occasionally to avoid sticking/burning.
- Add cooked pasta and caramelized onions into the pan and stir to distribute the sauce evenly.
- Sprinkle with gruyere cheese and serve!