Creamy mushroom & spinach pasta
- Liberty Mendez
Save recipe
Serves 2
Prep: 5 mins
Cook: 20 mins
A star rating of 4.4 out of 5.101 ratingsRate
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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
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per serving
-
kcal491
low
-
fat20g
-
saturates6g
-
carbs49g
-
sugars7g
low
-
fibre5g
-
protein27g
high
-
salt0.86g
low
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
Recipe from Good Food magazine, April 2022
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A star rating of 4.4 out of 5.101 ratings
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