I am always on the hunt for a quick and delicious weeknight dinner. When I pinned this one the other day I knew it would be a winner.
I was so right, the sauce is creamy and smooth which is always awesome. The earthy mushrooms and the spinach go so well with the tangy gruyere cheese.
I added a big green salad on the side and it was the perfect weeknight dinner!
What you need,
3 tbsp. all-purpose flour
1 cup chicken broth
1 cup half & half
½ tsp. seasoning salt
Salt & Pepper to taste
2 tbsp. olive oil
8 oz. button mushrooms, sliced
2 cloves garlic, minced
¾ grated Gruyere Cheese
2 cups fresh baby spinach leaves
½ lb. linguini noodles
Cook the linguini noodles according to the package directions.
While the noodles are cooking heat a large skillet over medium heat. Add the olive oil and mushrooms. Cook for 4-5 minutes until the mushrooms are soft and cooked down.
In a bowl whisk together the flour, chicken broth and milk. Season with salt and pepper, I used about ½ teaspoon of each.
Add the minced garlic to the mushrooms and cook 1 minute.
Stir in the flour mixture and let it come to a simmer. Cook 3-4 minutes until the sauce is thickened. Stir in the cheese until melted.
Toss in the spinach and cook for a minute or so until wilted. Taste the sauce and season with more salt and pepper if needed.
If the sauce looks a little too thick you can add a little of the pasta cooking water.
Add the cooked noodles and toss gently to coat.
Serve right away.
I can’t say enough good things about this recipe. It was super easy, it only took 20 minutes start to finish and it tasted seriously good!
I will be making this one again soon for sure.
Recipe very slightly adapted from She Wears Many Hats