By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
485 cal · 25 min
Mushroom Florentine Pasta
Recipe GLPR6644d094562097
Rate this recipe
Average rating: 4.5 (1)
A creamy, elegant pasta dish featuring tender mushrooms and fresh spinach in a silky cheese sauce. Linguine is tossed with sautéed mushrooms, garlic, and wilted spinach in a light cream and broth reduction enriched with melted Gruyere cheese. Ready in under 30 minutes, this restaurant-quality dish makes a perfect weeknight dinner or special occasion meal.
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Ingredients
8 ounces linguine pasta, uncooked
3 tablespoons olive oil
8 ounces sliced mushrooms
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole milk
½ teaspoon salt
½ teaspoon black pepper
3 ounces shredded Gruyere cheese
2 cups fresh baby spinach leaves
Directions
Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced mushrooms and sauté for approximately 6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Add the minced garlic to the skillet and continue cooking for 2 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn golden.
In a small bowl, whisk together the flour, chicken broth, whole milk, salt, and black pepper until smooth. Slowly pour this mixture into the skillet with the mushrooms and garlic, stirring constantly to combine.
Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
Remove the skillet from heat and stir in the shredded Gruyere cheese until completely melted and smooth.
Add the fresh spinach to the skillet and stir gently until the spinach is wilted into the sauce.
Add the drained cooked pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy mushroom and spinach sauce. Serve immediately.
Comments
This is an honest weeknight dish that delivers creamy comfort with ingredients stocked at every Charlotte chain—no special stops required. The 25-minute claim holds if you prep while water boils; the cream sauce comes together quickly and spinach wilts in at the end. Gruyere pushes the per-serving cost to around $2.50–$3.00, but you're getting cheese depth that budget cheddar won't give, and mushrooms are reliably cheap year-round. It's a same-night eater that doesn't reheat well (sauce breaks), so plan for four hungry people, or plan to eat it fresh.
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