Creamy mushroom & spinach pasta
Serves 2
Prep:
Cook:
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
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- 2 tbsp olive oil
- 1 small onionfinely chopped
- 150g baby mushroomshalved
- 150g tagliatelle
- 2 garlic clovescrushed
- 200g low-fat crème fraîche
- 15g parmesanor vegetarian alternative, grated
- 120g baby spinach
- ½ tsp chilli flakes(optional)
Nutrition: Per serving
- kcal491low
- fat20g
- saturates6g
- carbs49g
- sugars7glow
- fibre5g
- protein27ghigh
- salt0.86glow
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.
