Shroom Spaghetti

Found in Parents magazine, March 2010

• Ready In: 30 mins
• Serves: 4
• Yields: 1 meal

Ingredients

• 8  ounces  whole wheat spaghetti
• 2  tablespoons olive oil
• 1 1⁄2 lbs  mixed mushrooms, stems removed, sliced (about 8 cups sliced)
• 2  leeks, chopped (about 1 cup)
• 3  garlic cloves, chopped
• 1  tablespoon fresh thyme, chopped
• 1⁄2 cup low sodium chicken broth
• 1  cup  Greek yogurt
• 2  teaspoons flour
• 1⁄4 cup parmesan cheese, shredded
•  salt and pepper

Directions

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.