Mushroom and spinach tagliatelle

Name: Mushroom and spinach tagliatelle
Prep time: 30 min
Cook time: 30 min
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

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 4

Author : Bath Place Community Venture

quick creamy pasta

Ingredients

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1 tbsp olive oilbunch spring onions, finely sliced2 garlic cloves, finely chopped10 button or chestnut mushrooms, finely sliced200 grams/7 ounces fresh spinach, washed1 x 200 milliliters7fl oz tub crème fraîchesalt and freshly ground black pepper300 grams/10½oz dried tagliatelle

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.

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