With just a handful of ingredients, this lightened-up Tagliatelle Pasta with Spinach and Mushrooms is a dinner-time hero. It has all the taste of the creamy sauce accented with lemon, garlic (you know, to keep the vampires away), spinach and sliced mushrooms! Nothing pairs better with a cold winter day or night than a hot pasta dish.
Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically between 6.5 and 10 mm wide.
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The Recipe
To make this delicious tagliatelle pasta dish, start by bringing 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. I used Elmlea plant double cream – you can find it in most of the supermarkets.
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 – I didn’t as I wanted to keep the dish dairy and lacto free) and serve while hot. Bon Appetit!
Variations
I’ve personally tried only two variations of this delicious creamy tagliatelle pasta dish and they both turned out quite good.
Kale and chilli – substitute the spinach for kale and add 1 teaspoon red chilli sauce or half of fresh red chilli pepper.
Pesto and pine nuts – substitute the spinach with 2 tablespoon pesto sauce and add 50 g pine nuts.
“Life is a combination of magic and pasta.”
Federico Fellini
Creamy Tagliatelle Pasta with Spinach and Mushrooms
Ingredients
- 120 g Tagliatelle pasta gluten free
- 1 tbsp Extra virgin olive oil
- ½ Onion chopped
- Salt and pepper to taste
- 100 g Mushrooms sliced
- 2 Garlic cloves chopped
- 100 g Spinach chopped
- 50 ml While wine dry
- 50 ml Plant double cream
- 1 tbsp Fresh lemon juice
- Fresh parsley to taste, chopped
Instructions
- 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!