Creamy Tagliatelle Pasta With Spinach And Mushrooms Recipes

CREAMY TAGLIATELLE PASTA WITH SPINACH AND MUSHROOMS

Creamy Tagliatelle Pasta with Spinach and Mushrooms image

With just a handful of ingredients, this lightened-up Tagliatelle Pasta with Spinach and Mushrooms is a dinner-time hero. It has all the taste of the creamy sauce accented with lemon, garlic (you know, to keep the vampires away), spinach and sliced mushrooms!

Provided by Ned

Time 40m

Number Of Ingredients 11

Ingredients

120 g Tagliatelle pasta (gluten free)
1 tbsp Extra virgin olive oil
½ Onion (chopped)
Salt and pepper (to taste)
100 g Mushrooms (sliced)
2 Garlic cloves (chopped)
100 g Spinach (chopped)
50 ml While wine (dry)
50 ml Plant double cream
1 tbsp Fresh lemon juice
Fresh parsley (to taste, chopped)

Steps:

Bring a large pot of salted water to a boil. Then add tagliatelle to pot. Cook until al dente, approx. 9-11 minutes. Drain, reserving ½ cup cooking water.
Meanwhile, in a large pan, heat 1 tablespoon olive oil, toss the chopped onion and season with salt and pepper. Cook for 5 minutes or until it's soft. Add garlic and mushrooms and cook for additional 5 minutes or until the mushrooms are tender. Add the spinach and cook until soft.
Pour the reserved ½ cup pasta water and simmer for 5 minutes. Then add the wine and the plant cream and cook until thickened. Add tagliatelle, 1 tablespoon fresh lemon juice and parsley and simmer until it's well combined. Season with salt and pepper (to taste). Remove from heat and sprinkle with Parmesan cheese (optional) and serve.
Bon Appetit!

Nutrition Facts : Calories 425 kcal, ServingSize 1 serving

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