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.
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.
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