Mushroom Florentine Pasta
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
Directions
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Whisk together flour, stock/broth, milk, salt and pepper; set aside.
Cook pasta according to package instructions, about 9-13 minutes; drain; set aside.
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.
Whisk flour and broth mixture into mushrooms; bring to a simmer; cook, stirring occasionally until thickened, about 3-4 minutes. Add cheese; stir until cheese has melted. Stir in spinach; allow to wilt.
Add drained pasta to skillet, toss to coat.
4 servings.