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Mushroom Florentine Pasta Recipe

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This recipe for Mushroom Florentine Pasta is from The Jardine Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces (weight) linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
8 ounces chicken broth (vegetable broth may be substituted)
8 ounces whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1.5 ounces (3 tablespoons) olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces (weight) Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves
Directions:
Directions:
Begin cooking pasta according to package instructions.
Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
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
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Quick easy & yummy. Ready in 30 min!

 

 

 

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