Mushroom And Spinach Tagliatelle
This creamy mushroom and spinach pasta is a delightful and satisfying dish that combines earthy mushrooms, fresh spinach, and a luscious crème fraîche sauce. The flavors meld together beautifully, creating a comforting meal that is sure to please your taste buds. With a hint of garlic and the silky texture of the sauce, this pasta dish is perfect for a cozy night in or a gathering with loved ones. Enjoy the aromatic smells wafting from your kitchen as you whip up this delicious and simple recipe.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- bunch spring onions
- 2 garlic
- 10 button or chestnut mushrooms
- 200g fresh spinach
- 1 tbsp plain flour
- 1 x 200ml7fl oz tub crème fraîche
- and freshly ground saltblack pepper
- 300g/10½oz dried tagliatelle
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
4
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