Creamy Mushroom Pasta

INGREDIENTS

• 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
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 8 ounces sliced mushrooms
• 2 garlic cloves, minced
• 3 ounces Gruyere cheese (or Gouda), shredded
• 2 cups fresh baby spinach leaves

INSTRUCTIONS

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, sauté for 6 minutes. Add minced garlic, sauté 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.
6. Mix in spinach, allow to wilt.
7. Add drained pasta to skillet, toss to coat.