Quick, easy & perfect for a weeknight this dish uses half fat crème fraiche for the sauce so it's fairly guilt free!
Serves 2-easily doubled Approx 60p per person
Prep time 5 minutes Cooking time 10-15 minutes
125g chestnut mushrooms, sliced
2 cloves garlic, crushed
2tsp dried basil
4tbsp ½ fat crème fraiche
salt & pepper
6 nests dried tagliatelle
3 blocks frozen spinach
Cook the pasta according to pack instructions, adding the spinach after 5 minutes.
Heat 1tbsp of oil to a large frying pan over a medium heat. Cook the mushrooms for 5 minutes before adding the garlic & herbs.
Once the mushrooms are soft stir in the crème fraiche & season with salt & plenty of black pepper.
Drain the pasta & add to the mushroom sauce. Toss well to coat & serve immediately.