I have not been cooking a lot lately. You probably noticed on the blog and on my instagram, and when I do, it’s something fairly quick since I don’t have the stamina to stay on my feet for too long. I found this recipe while perusing on pinterest and gave it a shot. Pretty good! This is definitely going into my weekday meal catalog of things that are quick and easy to make after work. Need a meatless pasta for the weekday? Look no further than the Mushroom Florentine.
I made this recipe exactly the way she wrote it, except I didn’t go by her cooking times. I just watched and felt my way through the recipe through instincts with those.
One thing I like to do before I start cooking, is read the recipe all the way through, then prep all the ingredients. I feel like things go much faster and smoothly when all your ingredients are measured out and ready to go. First I freshly grated gruyere.
Slice the mushrooms.
They say to mince the garlic, I like to grate them. But be careful, this makes it cook faster, so I add them at the last possible moment. I do this because even though I love garlicky foods, I actually hate biting into it directly.
After I prep those, I get my pot ready for pasta.
While I wait for the pot to boil, I whisk together the flour, milk, chicken broth, salt and pepper. Then heat up a pan with olive oil.
Brown the mushrooms, then add in the garlic. When the garlic is fragrant and not burnt add in the liquid.
Simmer until slightly thickened.
Then add cheese, and stir until melted.
Add spinach and stir until wilted.
Once everything is wilted and well mixed…your pasta should be done and drained.
Stir in pasta and add more cheese if you’d like. Remove from heat and enjoy!