1 Box Pasta of Choice (I used GF Penne)
1 lb. Baby Portobello Mushrooms, sliced thin
1 large Shallot, minced
1/2 T Minced Garlic
2T Flour (can use GF)
1/4 C White Wine
1/2C Vegetable Broth
1 C Milk
1/4 C Parmesan Cheese, shredded
1/2-1 C Chopped Spinach
1T Balsamic Vinegar
1T Chopped Fresh Parsley
1/4 tsp. Dried Thyme
1/4 tsp. Dried Dill
1/2T Dijon Mustard
1/2T Spicy Mustard
Salt and Red Pepper Flake to taste
-In large skillet over medium high heat melt butter. Add in mushrooms, shallot and garlic, cook until mushrooms start to soften.
-Stir in flour, cook about 1 minute. Reduce temperature to medium. Stir in wine and broth. Make sure flour is incorporated. Add in milk, cheese and spinach.
-Add in remaining ingredients except pasta. Simmer and stir oven about 5 minutes.
-Cook and drain pasta per package directions. Pour mushroom sauce over pasta. Enjoy!