Lighter Creamy White Sauce Pasta with Greek Yogurt & Whole Wheat

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil and add the whole wheat pasta, cooking until al dente (about 9-11 minutes), then drain while reserving ½ cup of the starchy cooking liquid.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat, add the sliced mushrooms, and sauté for 4-5 minutes until they soften and their moisture evaporates.

3. 3

   Add the minced garlic to the mushroom mixture and cook for about 1 minute, stirring frequently, until fragrant and lightly toasted.

4. 4

   Reduce the heat to medium-low, add the 2 tablespoons of butter, and allow it to melt completely into the garlic and mushroom base.

5. 5

   Dust the flour over the mixture and whisk for 2 minutes to create a light roux that coats the vegetables.

6. 6

   Slowly pour in the whole milk while whisking constantly to ensure no lumps form, then add the Greek yogurt in small spoonfuls while stirring gently.

7. 7

   Let the sauce simmer on medium-low heat for 3-4 minutes, stirring occasionally, until it reaches a silky consistency that lightly coats the back of a spoon.

8. 8

   Stir in the sea salt, black pepper, and nutmeg, then taste and adjust seasonings to your preference.

9. 9

   Fold the chopped spinach into the warm sauce and stir for 1-2 minutes until completely wilted and tender.

10. 10

    Remove from heat and gradually stir in the grated Parmigiano-Reggiano cheese until smooth and fully incorporated.

11. 11

    Add the cooked pasta to the skillet and toss gently to coat all the noodles, adding reserved pasta water 1-2 tablespoons at a time if the sauce appears too thick.

12. 12

    Divide among serving bowls or plates and finish with a sprinkle of fresh parsley and additional cheese if desired.

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