My family loved it! It was definitely a restaurant quality dish. I substituted evaporated milk for the cream and added some Parmesan cheese to the sauce during cooking. Fresh tomatoes, fresh basil, and shredded Parmesan garnished the top. We will be making this again.
Pasta is one of those dishes we never tire of. There are so many possible variations, you’ll never run out of ideas and you can still be wowed with a delicious sauce. Pasta Florentine is one of those tried-and-true recipes that always tastes good and is easy to make: the “Florentine” element being the creamy mushroom and spinach sauce that perfectly coats the pasta. (Chicken or salmon Florentine are also tasty options, but require a little more effort in terms of preparation and attention.)
I tried this last night and it was very good! I did kind of wing it when it came to ingredient amounts. The only thing I may do differently next time is add in a bit of chicken stock to make it a little less rich. I also added way more than the 1/2 cup of cream, just because I was afraid it wouldn’t be enough sauce for us and I’m glad I did. There are a lot of possibilities for the recipe. It would be great w/ chopped tomatoes on top.
This meal is a great choice because it’s simple to make, but has a lovely presentation and can be whipped up for a fancier dinner or special occasion we don’t know about you, but we love dishes that look and taste beautiful without having to spend hours making them!
This was pretty good however it does need twice the sauce.
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
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