Mushroom Florentine Pasta

18 July 2016

I really can't say enough amazing things about this recipe. I found it on pinterest and figured I would try. We don't eat a lot of pasta... actually, we never eat pasta. Generally we're a meat and two veggies-type household. But one pasta dish a week OR month won't kill you, right? Even better- a pasta dish with no butter or heavy cream, etc. Really can't be bad.... 

I have never been a fan of mushrooms but I absolutely love cooking dishes with them now. When the garlic hit these babies, that smell was heaven! We ate this as a side (many leftovers!) with tenderloin tonight. It was so delish. We'll def add this in to the rotation sooner rather than later. 

I made only a couple of changes.. less oil, garlic powder (not minced), smoked gouda and skim milk. Enjoy! 

8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 ounces Gruyere cheese (or Gouda), shredded
2 cups fresh baby spinach leaves

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.

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