Mushroom Florentine Pasta

Mushroom Florentine Pasta

A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.


  • 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


  1. Begin cooking pasta according to package instructions.
  2. Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
  3. 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.
  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, stir until cheese has melted.
  6. Mix in spinach, allow to wilt.
  7. Add drained pasta to skillet, toss to coat.
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