Mushroom Florentine Pasta

• 8 ounces linguine pasta uncooked, same amount of other pasta may be substituted
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves minced
• 3 ounces gruyere cheese or Gouda, shredded
• 2 cups baby spinach leaves fresh

1. Begin cooking pasta according to package instructions.
2. Whisk together flour, chicken broth, milk, salt and pepper. Set aside.
3. While pasta cooks, in a large skillet heat olive oil over medium-high heat. When oil begins to ripple add sliced mushrooms, saute for 6 minutes. Add minced garlic, saute for 2 more minutes until garlic just begins to brown.
4. 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.
5. Add shredded cheese, stir until cheese has melted. Mix in spinach, allow to wilt. Add drained pasta to skillet, toss to coat.

linguine pasta, allpurpose, chicken broth, milk, salt, black pepper, olive oil, mushrooms, garlic, gruyere cheese, baby spinach

Taken from www.yummly.com/recipe/Mushroom-Florentine-Pasta-1089381 (may not work)