Mushroom Spinach Pasta with Goat Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 3 tablespoons butter
- 1 tablespoon flour
- 1/2 cup parmesan cheese
- 1 can evaporated milk
- 16 ounces uncooked farfalle pasta
- 24 ounces fresh mushrooms sliced (i used white button, and cremini)
- 5 cloves minced garlic
- 1/2 cup vegetable broth or chicken broth
- 2-3 cups spinach chopped
- 6 ounces goat cheese ( or your favorite cheese)
- Carbohydrate 17.4188731226329 g
- Cholesterol 32.3098958422098 mg
- Fat 10.9846980312758 g
- Fiber 3.56359194610151 g
- Protein 10.4806812645401 g
- Saturated Fat 6.50083340397615 g
- Serving Size 1 1 -7 (469g)
- Sodium 186.305626900333 mg
- Sugar 13.8552811765313 g
- Trans Fat 0.901280166767029 g
- Calories 195 calories
For the Pasta: Cook the pasta according to package directions. Drain, sprinkle with a pinch of salt and set aside.Sauce: In a large measuring cup of bowl, whisk together the evaporated milk and 1 tablespoon of flour. set aside.Heat the butter in a large skillet over medium high heat. Add the mushrooms and saute until reduced in size, soft and golden brown in color 7-10 minutes. Add the garlic and stir. Slowly add in the evaporated milk mixture and salt. Add in the chopped spinach and stir.Pasta: Once the pasta is cooked and drained, add it to the skillet. Stir until well combined. Add broth as needed. ( I ended up adding â…“ cup of broth to mine). Stir in the parmesan cheese.Plate the dish, and sprinkle on top with goat cheese( or your desired cheese)
