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.
- 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
- 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.
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!
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.
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 🙂
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
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
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!
I made the Florentine Pasta (mushrooms and spinach, etc). Taste was delicious! But I’ve never used flour in sauce before. I’d like to try it again without flour, and use less milk and broth to compensate. I was pleasantly surprised by the spinach, not chopped but left as whole leaves, which wilted in the hot sauce. That ended up going down easy.
Healthy, Excellent, and Easy. My wife hates spinach, but has ask my to make this for the second time this month. For family dinner or a group of friends you cannot go wrong.
So happy to hear it, Jeff!
I made this pasta yesterday and it was so good. I cooked it differently though. I cooked the mushrooms separately and seasoned with salt and pepper and set to the side after it was done. I suggest doing the same with the spinach. Boiled the pasta. Cooked the sauce using Gouda cheese, heavy whipping cream, chicken stock and flour.Also seasoned with salt and pepper to my liking. Added the mushrooms, spinach and pasta. I will definitely make again.