Creamy Mushroom Sauce and Pasta

The best thing about this easy mushroom sauce is that it uses no cream!  I make it with skim milk--fewer calories, but every bit as tasty!  It's great over any pasta.  We love it over my Cheesy Chicken Meatballs

Ingredients:
1 pound pasta
3 tablespoons of olive oil
12 ounces of mixed mushrooms, sliced
2 cloves of garlic, minced
4 green onions, chopped
2 tablespoons flour
1 1/2 cups milk
2/3 cups shredded parmesan, plus more for garnish
1/4 cup fresh chopped parsley

Directions:

• Cook pasta in salted water according to package directions.
• Heat oil in large saucepan over medium heat
• Add mushrooms, garlic, onion, salt and pepper and saute about 4 minutes.  Add another tablespoon of oil if too dry
• Add flour to pan and stir.  Cook for 1 minute
• Add 1/2 cup milk and stir to break up any lumps.  Add remainder of the milk and stir to combine
• Bring to a simmer and cook about 5 minutes until thickened
• Remove sauce from heat and stir in parmesan cheese and parsley
• Garnish with extras and serve over pasta immediately

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