A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.
Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole milk
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves
Begin cooking pasta according to package instructions.
Whisk together flour, chicken broth, milk, salt and pepper.
While pasta cooks, in a large skillet heat olive oil over medium-high heat.
When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic, bring to a simmer and cook, stirring occasionally until thickened, about 3-4 minutes.
Add shredded cheese, stir until cheese has melted.
Mix in spinach, allow to wilt.
Add drained pasta to skillet, toss to coat.
Recipe by She Wears Many Hats at http://shewearsmanyhats.com/mushroom-florentine-pasta-recipe/