Mushroom and spinach tagliatelle
A quick and easy mushroom tagliatelle. Rich with garlic, mushrooms, crème fraîche and spinach, it's a super tasty mid-week meal. The dried pasta could easily be subsituted for fresh pasta.
Ingredients
- 1 tbsp olive oil
- bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 10 button or chestnut mushrooms, finely sliced
- 200g/7oz fresh spinach, washed
- 1 x 200ml7fl oz tub crème fraîche
- salt and freshly ground black pepper
- 300g/10½oz dried tagliatelle
Method
Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.
