Description

This is the perfect quick and easy dish to serve on Meatless Mondays. It's versatile too, either as a main dish or a side dish, vegetarian or with chicken strips, if desired. It' s fancy enough to serve to company and simple enough for weeknight meals.

Ingredients

• 8 oz. linguine pasta, uncooked
• 3 T. all-purpose flour
• 8 oz. vegetable or chicken stock/broth
• 8 oz. whole milk
• 1/2 t. salt
• 1/2 t. black pepper
• 3 T. olive oil
• 8 oz. sliced baby Portobello mushrooms or favorite mushrooms
• 2 garlic cloves, minced
• 3 oz. smoked Gruyere or Gouda cheese, shredded
• 2 c. fresh baby spinach leaves

Steps

1. Whisk together flour, stock/broth, milk, salt and pepper; set aside.
2. Cook pasta according to package instructions, about 9-13 minutes; drain; set aside.
3. While pasta is still cooking, in a large skillet, heat olive oil over medium-high heat. When oil begins to ripple, add mushrooms; sauté for 6 minutes. Add garlic; sauté for 2 minutes until garlic just begins to brown.