Creamy Tagliatelle With Spinach Mushrooms Food

CREAMY TAGLIATELLE WITH SPINACH & MUSHROOMS

Steps:

• Lightly spray a large frying pan with oil and cook the onion, leek and garlic, stirring occasionally, over a medium heat for about 8-10 minutes until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes until golden brown. Add the wine or stock and cook for 5 minutes or so until it reduces. Stir in the crème fraîche and lemon zest (if using) and season to taste. Meanwhile, cook the pasta in a large saucepan of boiling salted water according to the packet instructions until it's just tender (al dente). Don't overcook it - it should retain a little bite. Drain well. Return the drained pasta to the hot pan in which it was cooked and stir in the spinach. When it wilts and turns bright green, gently stir in the creamy mushroom mixture. Divide between 4 serving plates and serve immediately, sprinkled with Parmesan. If you enjoyed this recipe, try our Speedy Tuscan Spaghetti.

CREAMY TAGLIATELLE PASTA WITH SPINACH AND MUSHROOMS

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!

CREAMY SPINACH & MUSHROOM PENNE

Steps:

• Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
• Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.