Monday, 31 August 2015

How to Make Mushroom Florentine Pasta

Love pasta & mushrooms? Try this Mushroom Florentine Pasta!

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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
½ teaspoon salt
½ 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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