Creamy mushroom & spinach pasta
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
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 2tbsp olive oil
- 1small onion, finely chopped
- 150g baby mushrooms, halved
- 150g tagliatelle
- 2garlic cloves, crushed
- 200g low-fat crème fraîche
- 15g parmesan or vegetarian alternative, grated
- 120g baby spinach
- ½tsp chilli flakes (optional)
Instructions
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.