Ingredients:

  • 8 oz linguine pasta
  • 3 Tbsp flour
  • 1 C chicken or vegetable broth 
  • 1 C whole milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 Tbsp olive oil
  • 1 C mushrooms – sliced
  • 2 garlic cloves – minced
  • 1/3 C gruyere or gouda cheese – shredded
  • 2 C fresh baby spinach leaves

Directions:

  1. Cook pasta according to package instructions – drain and set aside
  2. Whisk together flour, broth, milk, salt and pepper – set aside
  3. While pasta cooks, in a large skillet heat olive oil over medium-high heat
  4. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes
  5. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown – be careful not to burn the garlic
  6. Whisk flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic
  7. Bring to a simmer and cook, stirring occasionally until thickened – about 3 – 4 minutes
  8. Add shredded cheese
  9. Stir until cheese has melted
  10. Mix in spinach, allow to wilt
  11. Add drained pasta to skillet
  12. Toss to coat

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