Mushroom and Spinach Tagliatelle

A quick, simple pasta dish featuring sautéed mushrooms, wilted spinach, and a creamy crème fraîche sauce tossed with tagliatelle.

Vegetarian Quick Pasta Mushroom Spinach Mid-Week Meal

Estimated Nutrition

Calories

486.6

kcal / serving

1946.2 kcal total

Carbs

51.2g

per serving

204.6 g total

Fat

25.6g

per serving

102.4 g total

Protein

14.7g

per serving

58.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Crème Fraîche

GrainsCereals

Plain Flour

300

Tagliatelle

dried

NutsSeeds

piece

Garlic

cloves, finely chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

bunch

Spring Onion

finely sliced

piece

Button Chestnut Mushrooms

finely sliced

200

Spinach

fresh, washed

Method

Add mushrooms and fry over high heat for 10 minutes until water evaporates.

Stir in spinach and cook over medium heat until wilted and dry.

Stir in flour and cook for one minute.

Mix in crème fraîche off the heat, then boil and simmer until thickened.

Season the sauce with salt and pepper to taste.

Boil tagliatelle in salted water according to instructions and drain.

Toss the cooked pasta with the sauce and serve immediately.

Fry sliced spring onions and garlic in oil until pale golden-brown.