Mushroom Spinach Pasta with Goat Cheese
Prep time
Cook time
Total time
Serves: 6-7
  • 16 ounces uncooked farfalle pasta
  • 3 tablespoons butter
  • 1 can evaporated milk
  • ⅓ cup chicken broth or vegetable
  • 2 tablespoons flour
  • 24 ounces fresh mushrooms, sliced (I used white button, and Cremini)
  • 5 cloves minced garlic
  • 1 teaspoon salt
  • ½ cup Parmesan cheese
  • 3-4 cups spinach, lightly chopped
  • salt and pepper to taste
  • 6 ounces goat cheese ( or your favorite cheese)
  1. For the Pasta: Cook the pasta according to package directions. Drain, sprinkle with a pinch of salt and set aside.
  2. Sauce: In a large measuring cup of bowl, whisk together the evaporated milk, broth, and 2 tablespoon of flour. set aside.
  3. Heat the butter in a large skillet over medium 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 lightly chopped spinach and stir until it starts to wilt.
  4. Pasta: Once the pasta is cooked and drained, add it to the skillet. Stir until well combined. Stir in the parmesan cheese.
  5. Plate the dish, and sprinkle on top with goat cheese( or your desired cheese)
Recipe by Two Sisters Kitchens at