Mushroom Spinach Cream Sauce over Pasta



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 Butter

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!


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