Mushroom And Spinach Tagliatelle Recipes

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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

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.

CREAMY MUSHROOM & SPINACH PASTA



Creamy mushroom & spinach pasta image

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)

Steps:

  • Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
  • Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
  • Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

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