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Mushroom Florentine Pasta |

Mushroom Florentine Pasta

  • Author: Laura


  • 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


  1. Cook pasta according to package instructions.
  2. In a bowl, whisk flour, chicken broth, milk, salt and pepper together. Set aside.
  3. 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.
  4. Whisk the flour mixture into the mushrooms and garlic. Bring to a simmer and cook for 3-4 minutes until thickened.
  5. Add shredded cheese, stir until cheese has melted. Mix in spinach, allow to wilt.
  6. Add cooked pasta to skillet, toss to coat. Serves 4.
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