Step 1

Cook pasta in very salty water according to recipe or package directions. Make the sauce while the pasta cooks.

Step 2

In a large saucepan, heat olive oil over medium heat.

Step 3

Add mushrooms to oil and sauté until mushrooms have reduced in size, about 4 minutes. If the mushrooms soak up all the olive oil, add another teaspoon.

Step 4

Add garlic, green onions, salt and pepper to mushrooms and stir to combine. Cook until garlic is fragrant and mushrooms have released some additional liquid, about one minute.

Step 5

Add flour to saucepan and stir to incorporate all ingredients. Let cook for 30 seconds or so.

Step 6

Add 1/2 cup of the milk and stir to break up any lumps of the mushroom and flour mixture. The milk will thicken fairly quickly; that’s okay. Add the remainder of the milk and stir to incorporate all ingredients.

Step 7

Bring sauce to a simmer and cook until milk has thickened, about 5 minutes.

Step 8

Remove sauce from heat and stir in parmesan cheese. If you can, shred your own cheese – pre-shredded cheese has additives in it that make it more difficult for the cheese to melt smoothly. Stir in the chopped parsley.

Step 9

Garnish with extra parsley and serve immediately.