25 Min

• 1 lb Spaghetti
• 10 oz Portobello Mushrooms, thinly sliced
• 3 Tbsp All-Purpose Flour
• 8 oz Chicken or Vegetable Broth
• 1 cup Whole Milk
• 1/2 tsp Sea Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 3 Tbsp Olive Oil
• 2 Garlic Cloves, minced
• 3 oz Gouda Gruyère Cheese, shredded
• 2 cups Baby Spinach

Begin cooking pasta according to package instructions.

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

While pasta cooks, heat olive oil over medium-high heat in large skillet. When oil is hot, add sliced mushrooms, season with a pinch sea salt, and sauté 6 minutes. Add minced garlic and sauté 2 more minutes until garlic begins to brown. 

Whisk flour, chicken broth, milk, salt, and pepper mixture into mushrooms and garlic, bring to simmer and cook 3-4 minutes, stirring occasionally until thickened.

Add shredded cheese, stir until cheese melts, then mix in spinach and allow to wilt.

Add drained pasta to skillet; toss to coat.