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

Level 🍴


  • 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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