Creamy Mushroom Spinach Pasta

Creamy Mushroom Spinach Pasta


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Ditch the box of microwave mac and cheese and make this quick and easy, but delicious, linguine pasta coated in a creamy sauce with mushrooms and baby spinach. This is sure to become one of your new favorite Italian recipes.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 8 ounces linguine pasta
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups baby spinach
  • 8 ounces sliced mushrooms
  • 2 minced garlic cloves
  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • Salt and pepper
  • Parmesan cheese

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Boil a large pot of water and cook the pasta for 8-10 minutes. Drain the pasta. In a large bowl, whisk the flour, chicken broth, milk, and a pinch of salt and pepper. Then heat the oil in a skillet over medium-high heat and add the mushrooms. Cook for 6 minutes and then add the garlic. Sauté for 2 minutes before whisking the flour mixture into the skillet. Simmer and stir occasionally for 4 minutes. Sprinkle in some cheese and stir until it melts. Add the spinach and once it wilts add the skillet mixture to the linguine. Toss the pasta to coat the noodles. Sprinkle with additional parmesan cheese.

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