Mushroom Florentine Pasta Recipe
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Mushroom Florentine Pasta is a delicious pasta dish featuring mushrooms and spinach. 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 all the way to a restaurant and then having to wait any day in my book.
How to make Mushroom Florentine Pasta
- 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, occasionally stirring 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
- Chicken Cacciatore Recipe
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.
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.