Creamy Tagliatelle Pasta With Spinach And Mushrooms Recipes

CREAMY TAGLIATELLE AND MUSHROOMS

Creamy Tagliatelle and Mushrooms image

A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.

Provided by Erren Hart

Categories Dinner

Time 25m

Number Of Ingredients 11

Ingredients

2 tablespoons butter (chopped)
1 tablespoon olive oil
1 onion (chopped)
3 garlic cloves (chopped)
8 ounces cremini mushrooms (sliced)
½ cup white wine
½ cup whipping cream (or half and half)
1 tablespoon fresh parsley (chopped)
8 ounces dried Tagliatelle
salt and pepper (to taste)
Parmesan cheese (for serving)

Steps:

Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.
Add the mushrooms and cook until soft. Season well with salt and pepper.
Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.
Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 48 g, Protein 11 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 80 mg, Sugar 4 g, Fiber 3 g, ServingSize 1 serving

MUSHROOM AND SPINACH TAGLIATELLE

Mushroom and spinach tagliatelle image

A quick and easy mushroom tagliatelle. Rich with garlic, mushrooms, crème fraîche and spinach, it's a super tasty mid-week meal. The dried pasta could easily be subsituted for fresh pasta.

Provided by Bath Place Community Venture

Categories Main course

Yield Serves 4

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
bunch spring onions, finely sliced
2 garlic cloves, finely chopped
10 button or chestnut mushrooms, finely sliced
200g/7oz fresh spinach, washed
1 x 200ml7fl oz tub crème fraîche
salt and freshly ground black pepper
300g/10½oz dried tagliatelle

Steps:

Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.

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