Tagliatelle with a mushroom, spinach and garlic sauceby anne brown |
| Preperation time: 10 mins Cooking time: 10 mins Serves: 4 |
| Recipe Ingredients |
| 2 tbsp walnut oil; 1 bunch spring onions, sliced; 2 garlic cloves, thinly sliced; 225g mushrooms, sliced; 500g fresh green and white tagliatelle; 225g frozen chopped leaf spinach, thawed and drained; 125g full-fat soft cheese with garlic and herbs; 4 tbsp single cream; 60g chopped, unslated pistachios; 2 tbsp fresh basil, roughly chopped. |
| Recipe Method |
| Heat the oil in a frying pan and fry the spring
onions and garlic for about 1 minute. Add the mushrooms, cover and
gently cook for 5 minutes. Meanwhile cook the pasta in a pan of boiling water according to the pack instructions. Drain and return to pan. Add the spinach to the mushrooms and cook for 2 minutes. Stir in the cheese and cream and heat through. Pour the mixture over the pasta, season to taste and mix well. Heat gently for about 2 minutes. Serve the pasta with the chopped pistachios and basil scattered over the top. |
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