Recipe Ingredients
- 1 pound dry linguine, or dry spaghetti
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1/2 cup whole milk
- 1/2 cup Daisy Sour Cream
- 1/2 cup frozen spinach, thawed and drained
- 1/4 cup grated Parmesan, plus more for garnish
- 2 tablespoons finely chopped chives, plus more for garnish
- Crushed red pepper flakes, for garnish
Recipe Directions
- Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions; drain.
- Heat oil in large straight-sided skillet over medium-high heat. Add mushrooms and cook, stirring occasionally until dark golden-brown and tender, about 6 to 8 minutes.
- Stir in flour and cook until no lumps remain, about 30 seconds. Whisk in milk and sour cream until a thick sauce forms, about 1 minute.
- Stir in spinach and Parmesan and cook until spinach is wilted, about 1 minute. Add cooked pasta and chives and toss to coat, about 1 minute.
- Top with additional chives and crushed red pepper flakes. Serve and enjoy.
