What’s for dinner? Creamy Mushroom & Spinach Pasta

The kids were driving me crazy today…

They were both home, as our little lady had a dodgey tummy and needed to be kept close to the washroom. It was also an epic weather day consisting of rain, sun and even hail, so going out wasn’t ideal either.

It’s always a good day when you have bored kids and NONE of their toys are desirable, except the one that the other kid is currently playing with, then it’s war!

Here’s what we had for dinner:

Creamy Mushroom and spinach pasta

Creamy Mushroom and Spinach Pasta

Adapted from She Wears Many Hats

Ingredients:

8 oz pasta, uncooked (I used rigatoni)

3 tbsp all-purpose flour

1 cup chicken broth

1 cup milk

½ tsp salt

½ tsp black pepper

3 tbsp olive oil

8 oz sliced mushrooms

2 garlic cloves, minced

1 cup grated Parmesan or Gruyere

2 cups fresh baby spinach leaves

Directions:

Begin cooking pasta according to package instructions.

Whisk together flour, chicken broth, milk, salt and pepper. Set aside.

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.

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.

Add shredded cheese, stir until cheese has melted.

Mix in spinach, allow to wilt.

Add drained pasta to skillet, toss to coat.

The kids weren’t really fans of the pasta that I had chosen, so next time I might use rotini, macaroni or a long pasta.

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