Mushroom & Spinach Tagliatelle

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.

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