Pasta with creamy garlic mushroom sauce.

Ingredients:

450 grams of pasta (spaghetti)
3 tablespoons olive oil
340 grams of mushrooms
2 cloves of garlic, squeeze
4 large feather green onions, finely chopped
salt and pepper to taste
2 tablespoons of flour
1.5 cups milk
60 g grated Parmesan cheese
fresh parsley

Preparation:

Cook the pasta al dente in salted water according to package instructions.
In a large skillet heat the olive oil over medium heat.
Fry the sliced ​​mushrooms, green onion, squeezed garlic, salt and pepper. Fry about 4 minutes. If the mushrooms have absorbed all the oil, add a spoon.
Add the flour to the pan and stir until smooth. Cook another minute.
Pour half a cup of milk, stir and break up lumps. The milk should thicken quickly. Pour the rest of the milk and stir. Bring to a boil and cook until thickened (about 5 minutes).
Remove the sauce from the heat and add the grated cheese. Add the chopped parsley. Put the pasta into the sauce and mix well. When serving, add more grated cheese.