Mushroom Florentine Pasta Recipe
This creamy Mushroom Florentine Pasta Recipe may seem like a fancy dish, but it’s oh so quick and easy to make. The recipe is easy enough for a weeknight meal, but elegant for entertaining or enjoying as a celebration dinner, and it is a terrific meatless option.
Pasta and me, we go way back. I could easily eat it everyday. Easily. Although it is something I’ve had to learn to eat in moderation. So when I do enjoy a pasta dish, I really want it to be worth it. And this Mushroom Florentine Pasta Recipe is so worth it. I promise.
While this creamy Mushroom Florentine Pasta Recipe may look sophisticated it could not be easier to make. Really! This rich pasta dish is full of flavor and cheesy goodness, and is oh so perfect for a special occasion meal or if you happen to be craving comfort food. It’s a great meatless option too.
Plus, this delicious pasta recipe can easily be prepared and ready to enjoy in less than 30 minutes. Which beats having to drive to a restaurant and then having to wait any day in my book.
As I mentioned, this is one easy dish to make. Begin by cooking the linguine (or a pasta of your choice). While the pasta is cooking, whisk together flour, chicken broth, milk, salt and pepper. Set aside. Then in a large skillet, heat olive oil over medium-high heat. When oil ripples, add sliced mushrooms, and sauté, followed by minced garlic, and quick 2 minute sauté until garlic just begins to brown. Whisk in the flour, chicken broth, milk, salt and pepper mixture into mushrooms and garlic.
Almost done! Bring to a simmer and cook, stirring occasionally for about 3-4 minutes. The sauce will thicken. Next goes in the cheese! Stir until the cheese has melted, then stir in the spinach and allow to wilt. Finally, add the drained pasta to the skillet and toss to coat.
It really is quick to make. Once you see for yourself how quick and easy this Mushroom Florentine Pasta Recipe is you’ll be adding this tasty meal to your regular routine. It’s a keeper for sure!
More favorite pasta recipes you will enjoy:
- Roasted Tomato Garlic Pasta
- Creamy Pesto Pasta Recipe
- Pasta and Vodka Sauce Recipe
- Three Cheese Baked Mostaccioli from Tidy Mom
Mushroom Florentine Pasta Recipe
Mushroom Florentine Pasta Recipe
A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.
Ingredients
- 8 ounces (weight) linguine pasta, uncooked (same amount of other pasta may be substituted)
- 3 tablespoons all-purpose flour
- 8 ounces (liquid) chicken broth (vegetable broth may be substituted)
- 8 ounces (liquid) whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 ounces (3 tablespoons) olive oil
- 8 ounces (weight) sliced mushrooms
- 2 garlic cloves, minced
- 3 ounces (weight) Gruyere cheese (or Gouda), shredded
- 2 cups fresh baby spinach leaves
Instructions
- 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.
Originally published September 4, 2014.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
Creamy mushrooms are the best! Love this!
Delicious love it
Just made it. My husband and I give it two thumbs up. Added chicken to the recipe. Easy and delish!
Glad to hear that you both enjoyed it, Patricia!
How much sodium and carbs are in a serving of this recipe. I am a heart patient and trying to figure out if I can eat any of this.
I’m sorry. I do not have nutritional information at this time. I’m hoping to begin using a nutritional calculator in the next few months that will automatically list all amounts.
What a great, simple recipe. I love finding dishes that are elegant enough to serve company but don’t take hours to put together. This is also a great summer dish for those days you just can’t turn on the oven.
I love everything about this.
Just amazing! I want a big plate of this right now! Pinnd
Loving this creamy mushroom pasta!
This looks absolutely amazing. I could eat a mushroom pasta dish every day too! And I love how easy it is to make for dinner!
So yummy. I enjoyed it. I think I over did it with the spinach, but taste great. I will tone down the pepper a bit, but other than that, good choice for Sunday dinner. The creamy sauce without actually using cream is awesome. I will make this again.
What kind of mushrooms did you use?
I really like a variety and textures/tastes.
Thank you for the recipe. I will be making this
Dish for Football Sunday.
I used Baby Bellas. Happy Football Sunday! Go Team!
I need to get the store for ingredients and make this ASAP!
I made this tonight and used smoked gruyere. Oh, baby!
Hi I am relative new to cooking, love this. I was wondering what to do if I want to make this enough for 15 people? Should I just quadruple the ingredients?
Yeah, you can do that. Generally, I make this for two people, and I halve the amounts, and it works fine. Make sure you taste for seasoning
Will any other type of cheese work?
Any cheese that will quickly melt should work.
Can I use shredded mozzarella?
Well I messed up. It somehow turned into a badly made pancake. What did I do wrong?
I am making this tonight with Gouda Cheese. Will post the results =-)
Oh my goodness—Gouda! Let me know how you like it.
Can I use shredded mozzarella?
oh my goodness. . this pasta looks sooooo fabulous. . just pinned it on Pinterest! Making this!!
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Just made this for tonight’s dinner and it’s delicious!!! Quick and easy dish… Thanks for sharing!!!
So happy to hear that you enjoyed it! It’s a personal favorite.
How wonderful! Glad you liked it.
Would asiago cheese work with this recipe?
Yes! I think that would be delicious.
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This was SO good! I was wondering how you made the cute recipe card? did you use an app?
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It is a pretty tasty cheese! Glad you enjoyed it.
I need to put my fork down for a moment and say….. I discovered this recipe two weeks ago, tonight is the 2nd time I’ve made it. SO DELICIOUS!!!!
So glad you enjoy it! I could eat it every night.
I made this with Monterey Jack cheese, because I don’t like strong cheese. I also added chicken, and it was really good!!
Oooh…that sounds fantastic! I’ll be trying that combo next time.
I wouldn’t say this recipe is meatless when you use chicken stock. With That said, I will be making a vegetarian version of this recipe with vegetable stock because it looks delicious!
What did you use as cheese? Vegan cheese?
Vegetarian diets include cheese, eggs and all kinds of dairy. What you’re insinuating is that vegans are vegetarian and vice versa and it’s not the case.
I used chikn’less chicken stock by Edward and Sons, my opinion the best vegetarian chicken flavored stock out there without meat.
I made this tonight. I sautéed shrimp with the mushrooms. Loved it, and the kids did too!! I will definitely make this again in the future! I give this 5 stars!
Shrimp! A great addition. So glad to hear that the kids loved it too. 🙂
So far the best pasta I’ve learned to make! My family loved it! I used Gouda Cheese instead and topped it with grilled chicken breast. Will make again next week!!
So happy to hear you and your family enjoyed it, Gladys!
How many people does this feed,l’d love to try it.
This looks really good. I’m going to try this in the upcoming week with Parmesan chicken, garlic bread, and a side salad! I can’t wait!! Thank you for sharing.
I made this tonight for dinner using smoked gouda. It was simply delicious. Luckily, hubby and I were home alone so there was enough leftover for us to take to work for lunch tomorrow! Thank you for sharing such a wonderful recipe
So happy to hear that you and your husband enjoyed it, Karla. It’s a favorite. And yay for lunch tomorrow!
I made this the other night with rotini pasta, and it was SOOO good! I made the entire recipe for my husband and I, and we ended up eating just about all of it in one sitting! Great recipe, and nice and simple. Will definitely be making this again!
Glad y’all enjoyed it, Danielle! It is so scrumptious. It’s a challenge not to go back for seconds. 😉
I sub’d coconut milk, mushroom broth, raw goat cheese and gf pasta. It was yum, gf almost df and veg…happy tummy. Quick and easy to adapt.
Thank you for the inspiration.
I love recipes that seem fancy but are super simple! Pinning!
Oooh, I love the combo of spinach and mushrooms! And with a creamy chceese sauce??? Divine!
Creamy mushrooms over pasta are a favorite dish of ours, and then you made it all healthy with spinach! Love this!
Will this work with 1% milk?
It won’t thicken exactly the same but you can use it.
This is such a pretty dish! I love that it’s simple to make but gorgeous enough for company!
What a great pasta recipe, so perfect for our busy weeknights!
I love this pasta dish! All of my favorites in one bowl!
I made this tonight for Meatless Monday, and not only was it delicious, it was very quick! Thanks for sharing this great recipe. I look forwarding to trying more of your dishes!
I’m so glad you enjoyed it, Shelly! 🙂
Made this delish dish tonight. Was unable to get
Gruyere or Gouda so I substituted Asiago. It was fantastic! I will be making this again for certain! Thanks!
AMAZING!!!! I don’t usually comment but I just made this for my fam jam and I have to say this is a wonderfully easy delicious recipe. Not only did I have all the ingredients in my kitchen because they are so simple but it also took almost no effort. Easy and elegant? ? I think so. Can’t wait to make this for company.
I did use half and half cream instead and only had old white cheddar on hand for the sauce but it turned out better than I thought possible haha. I also used fresh ravioli and it was just perfect.
Thank you for sharing!!!!
Oooh … I can’t wait to try it with ravioli!
Hi there, i just tried this recepipe. It was YUMMI. But the sauce got quite a lot of lumps :-/ any ideas how i can fix that??
Thanks a lot!
Just do a roux/bechamel instead – instead of whisking the flour into the milk & stock, whisk the flour into the olive oil once the mushrooms & garlic are cooked (you may need to add another TBSP or two of olive oil or butter). When it’s fully combined into a paste (roux), then whisk in the milk & stock a few TBSPs at a time.
I have heavey cream can i sub that instead of flour and milk? And also i have mozzarella cheese on hand would it be ok?
You can use those substitutions. Of course, the mozzarella will lend a different flavor from original.
So gonna make this!Looks great.Gonna broil some Salmon to top with.Thanks!
I am going to try this today, I’ve been hunting for a great recipe and this is it. Though I am going to replace Gouda with mozzarella . Thanks a lot…hope my husband likes it????????????
This . Was . Awesome!!!! Easy recipe and it tasted amazing!! This will be a new go-to! Thank you!!!
I’m so happy to hear it, Allison!
Looks fantastic! Curious why you opted to whisk the flour straight into the milk & stock rather than making a roux first with the olive oil to get rid of the floury taste & feel, and avoid clumping?
I followed the directions and had absolutely no lumps and there was no floury taste.
The mushroom florentine spinach recipe was easy and delicious. I would give it a 4.5 out of 5. My teenage son devoured it.
I’m making this tonight with leftover Christmas ham, I’m also going to be using smoked gouda that’s what I have in the refrigerator. Thanks for sharing your recipe, I can’t wait to try this especially after reading all the reviews
Delicious! I used asiago cheese and egg noodles instead cause that was what I had and it was still so good. Added some roasted thyme carrots as well, so good. Going to be great for leftovers. Very creamy!
Yum! Roasted thyme carrots sounds like a delicious addition, Sophia!
We have just eaten your Mushroom Florentine Pasta Recipe and both my husband and I found really BLAND. I followed the recipe to the letter – but put a bit more spinach in it. Where did I go wrong?
I’m not sure. We always adjust salt and pepper to taste when cooking. Maybe try that next time?
I was reading through the comments because it definitely needed “something.” I wonder if thyme and/or basil would give it the umph it needs? I used Gouda and half and half instead of milk. Even added extra garlic and I could not taste it.
Overall it’s a great base recipe I think.
Made this over the weekend and loved it! I made small changes to my preference: a) doubled the spinach, and b) increased the flour:fluid by 1/3rd for more sauciness, c) made it vegan with vegetable broth (no chicken broth) and nutritional yeast (no cheese).
Thanks for a great dish!~
And soymilk for milk… 🙂
Thank you for sharing your substitutions, Jessie!
How much yeast did you use?
I used about 1/4 cup to 1/3 cup nutritional yeast. I love the ‘nooch and generally lean towards a heavier hand. Starting with 1/4 cup would be a solid starter without overpowering the dish.
can I use parmesan cheese instead??
I would not recommend substituting the full amount with parmesan. It is not as creamy when melted.
Can’t wait to try this and want to make it over the weekend. I have almost everything for this and we are going to the store to get the rest of what we need today. I’m getting close to lunch and I’m finding this is making me drool. I might add chicken too but I’m thinking maybe not. I don’t know what I will do but I know I will make it like it is and then decide if I want to add the chicken or not, which we have already. Thanks for a great recipe!
I hope you enjoy it, Gail!
I made this for all of my “men” last night and it was perfect! I didn’t change a thing in the recipe and it turned out as restaurant worthy! Next time, I will add chicken or shrimp, but you really don’t need to. Thank you for sharing!
I am so happy you and your men enjoyed it, JanCam!
Came out good. Added more spinach and more mushrooms would’ve been good. Peas went well with it and next time would make biscuits.
Yum!! I had to use another 1/2 cup or so of milk as it was a bit gluggy but that’s easy to do! Next time I am going to throw in some sundried tomatoes. Thanks for sharing.
Sundried tomatoes! A perfect addition, Liz. Can’t wait to try that next time.
This was FABULOUS! Even my fussy 8 and 4 year olds ate it! (Well, they boo-hoo’d the mushrooms). I paired it with some Panko and Parmesan crusted chicken breasts.
Oooh, I’ve got to try that addition, Katie. Glad y’all like it!
Can I make the sauce ahead of time? How long do you think it would keep in the fridge? Alternatively, can I freeze it?…
I would not recommend making this ahead of time.
This is fantastic! So quick and easy to put together too! I had some leftover New Year’s Eve brunch ham so I added some of that to the mix and it added a smokey/salty/ham taste that gave it a little kick! I will definitely be making this again as we love mushrooms and spinach. This would also be a great dish on a buffet line. Thank you for a great recipe! I’ve already shared it.
Ham sounds like a lovely addition, Kitty. So glad you liked it!
This was fantastic! Made the sauce early in the day and just added a little milk when reheating. Company loved it.
When I put in the milk and flour mixture it came out almost like glue. I followed the recipe to a tee so not sure what went wrong
I’m not sure either, but you can easily add more chicken broth or milk to thin out sauce as needed.
Do you think it would be delicious if I add broccoli I only have frozen spinach and worry it may be over powering
If you like broccoli, I’m sure it would be nice. Frozen spinach can also be used it you allow it to thaw, then drain and squeeze it out well.
Yum. Loved it, very easy.
I remember making this exact recipe sooo many times when I was pregnant in 2016 and completely forgot about it…till now (also pregnant again) definitely need to save it this time. It was my favorite pasta recipe I’ve tried!
Congratulations, Michelle! And glad to hear that you like it as much as we do.
Tried this today – so easy and quick to do… Tasted so very yummy, too!
Amazingly yummy! I don’t leave reviews but this was so easy.. I used frozen spinach instead of fresh.
Awesome! I made shrimp scampi on the side and added last minute to the sauce. Used some water from the pasta to loosen up a bit. I used white American cheese and Parmesan mix because that’s what I had on hand. Melted perfectly! Will def make over and over again!!
I have a Chef at my house and we made it together last night. Was very good — we also added chicken.
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Just made this, super delicious. Did not have spinach, substituted with broccoli. Yummy.
Will definitely make again. 👍
Great recipe, Amy. Made this last night and the family loved it – Joe
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Hi I am relative new to cooking, love this. I was wondering what to do if I want to make this enough for 15 people? Should I just quadruple the ingredients?
Five star meal. Used fresh spinach from our CSA and I used Monterey Jack with bacon. Yum!
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I made this tonight with shrimp. It was wonderful. I used parmesan because that’s what I had on hand. Can’t wait to try it with gouda.
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I made this last night, didn’t have a lot of cheese (so I definitely have to try this again with all the cheese!), but I added some bacon, and my boyfriend was impressed! I usually use cream for making sauces like this, but replacing it with milk and flour definitely works, it’s a great hack. I love how versatile this recipe is, and I can only imagine how yummy this must be with all the cheese in it.
Best wishes 🙂
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We have been in love for 3 years, maybe I won’t skip this recipe for the upcoming anniversary. It looks delicious and easy to make
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Mushroom Florentine Pasta Recipe is awesome! This is my family’s favorite food, it’s great because now I can make it at home for the whole family to enjoy, thank you for your great tutorial
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The Florentine term is captivating, and I just learned that it’s a term used for food served with spinach; quite interesting. The mushroom, spinach, broth and the milk blends well making it so creamy and delicious. I now have an alternative to my regular carbonara at home.
I’m curious about ounces written in this recipe instead of cups? What’s the conversion? Thanks!
8 ounces liquid equals 1 cup.
This is just delicious! I have never had it before and so glad I tried it. I did use angel hair pasta instead of the linguine and heavy whipping cream and only a tablespoon of flour instead of milk and 3 tablespoons of flour. I added a bit more mushrooms too! We served it with green beans and buttermilk biscuits! Wiping the leftover sauce with the biscuits was a real treat! Thank you so much for sharing this recipe!
Made this tonight-SO good. I used a combination of regular and smoked gouda plus I added a little shredded chicken. I’m going to try adding some crumbled bacon and maybe crab next time. So easy to make and elegant to look at.
Never mind I figured out what I did wrong, misread the amount of ingredients needed. Facepalm. Great recipe!