bcmom's kitchen

bcmom's kitchen

Thursday, August 20, 2015

Mushroom Florentine Pasta

We had this for dinner recently. Yum!  Seriously, all these flavors are so good together.  There's just something about mushrooms and spinach, and creamy pasta sauce.

Mushroom Florentine Pasta
from she wears many hats

  • 8 ounces linguine pasta (or equal amount of another pasta)
  • 3 T flour
  • 1 cup chicken broth
  • 1 cup milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 T olive oil
  • 8 ounces sliced mushrooms
  • 2 garlic cloves, minced
  • 3 ounces smoked Gouda cheese, shredded (if you don't have smoke Gouda, plain will be fine, or use Gruyere)
  • 4 cups (or more) spinach leaves
  1. Begin cooking pasta according to package instructions.
  2. Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
  3. In a large skillet, heat olive oil over medium-high heat. Add sliced mushrooms and sauté for 6 minutes. Add minced garlic and sauté for 2 more minutes, until garlic just begins to brown.
  4. 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.
  5. Add shredded cheese and stir until cheese has melted.
  6. Mix in spinach; stir and cook until wilted.
  7. Add a ladle or two of pasta water to skillet, then drain pasta and add to skillet; toss to coat.

We had some grilled chicken with this and topped it with some fresh ground pepper. It was absolutely perfect. I will definitely be making this again.

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