Mushrooms, cream, and pasta are three magic words to me. I love mushrooms. They are one of my favorite vegetables. Plus, they are especially delicious if they are included with pasta in a creamy sauce. That is exactly what this mushroom florentine pasta is.
Liguine is the pasta of choice for this dish. It works so well to hold that creamy sauce. The sauce is comprised of flour, chicken broth, milk, salt, pepper, garlic, and gruyere cheese. If you can’t get your hands on some gruyere, some gouda will work as a substitution. these cheese just ups the flavor to the sauce.
The mushrooms get cooked until tender in olive oil. There is also fresh spinach added at the very edd to the sauce. It wilts down and is tossed with the pasta al dente.
My husband and daughter aren’t mushroom fans. So I just served the past up for them with out the mushrooms. Then that meant more mushrooms for me, even better! This mushroom florentine pasta is a delicious spring meal.Print
- 8 oz linguine pasta, uncooked
- 3 Tbsp flour
- 1 cup chicken broth
- 1 cup whole milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp olive oil
- 8 oz sliced mushrooms
- 2 garlic cloves, minced
- 3 oz Gruyere cheese (or Gouda), shredded
- 2 cups fresh baby spinach leaves
- Cook pasta according to package instructions.
- In a bowl, whisk flour, chicken broth, milk, salt and pepper together. Set aside.
- In a large skillet, heat olive oil over medium heat. Add in sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 1 minute until fragrant.
- Whisk the flour mixture into the mushrooms and garlic. Bring to a simmer and cook for 3-4 minutes until thickened.
- Add shredded cheese, stir until cheese has melted. Mix in spinach, allow to wilt.
- Add cooked pasta to skillet, toss to coat. Serves 4.
Recipe adapted from She Wears Many Hats.