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 you include 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.

You cook the mushrooms until tender in olive oil. There is also fresh spinach added at the very end 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 pasta up for them without the mushrooms. Then, this meant more mushrooms for me, even better! This mushroom florentine pasta is a delicious pasta dish for spring.

Ingredients for Mushroom Florentine Pasta

• LINGUINE PASTA
• FLOUR
• CHICKEN BROTH
• WHOLE MILK
• SALT
• PEPPER
• OLIVE OIL
• SLICED MUSHROOMS
• GARLIC CLOVES
• GRUYERE CHEESE (OR GOUDA)
• FRESH BABY SPINACH LEAVES

Instructions for Mushroom Florentine Pasta

Start by cooking your pasta according to the package instructions, then set it aside the drained pasta while you prepare the sauce. In a separate bowl, whisk together flour, chicken broth, milk, salt, and pepper until smooth. This mixture will serve as the base for your creamy sauce.

Next, in a large skillet heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 6 minutes until they’re tender and golden. Toss in the minced garlic and sauté for an additional minute, just until it becomes fragrant and enhances the mushrooms’ flavors.

Carefully whisk the flour mixture into the skillet with the mushrooms and garlic, stirring constantly to avoid lumps. Allow the sauce to come to a gentle simmer and cook for 3-4 minutes until it thickens. Once thickened, add the shredded cheese and stir until it melts into the sauce, creating a rich, velvety texture.

Gently fold in the fresh spinach, letting it wilt into the sauce for a burst of color and nutrients. Finally, add the cooked pasta to the skillet, tossing everything together to coat the pasta in the creamy mushroom Florentine sauce. Serve immediately and enjoy! This recipe makes enough to serve 4.

Frequently Asked Questions

Can I make this recipe vegetarian?
Yes! Simply use vegetable broth instead of chicken broth to make this dish completely vegetarian without compromising on flavor.

Can I use a different type of pasta?
Absolutely! While the recipe works well with traditional pasta shapes like linguine or fettuccine, you can substitute with any pasta you prefer, including gluten-free options. Penne is another good option.

Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even crispy bacon can be added to enhance the dish and make it heartier.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to maintain the creamy consistency.

Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it separately from the pasta. When ready to serve, reheat the sauce, cook the pasta, and combine them for a quick meal.

Mushroom Florentine Pasta

Real Mom Kitchen

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Ingredients

  

1x2x3x

• ▢ 8 oz linguine pasta uncooked
• ▢ 3 Tbsp flour
• ▢ 1 cup chicken broth
• ▢ 1 cup whole milk
• ▢ ½ tsp salt
• ▢ ¼ 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

Instructions

 

• 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.

Tried this recipe?Let us know how it was!

Recipe adapted from She Wears Many Hats.