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Creamy mushroom & spinach pasta served in a bowl

Creamy mushroom & spinach pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 2

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

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal491
fat20g
saturates6g
carbs49g
sugars7g
fibre5g
protein27g
salt1g
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Ingredients

  • 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)

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 4.5 out of 5.6 ratings
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