Creamy Tagliatelle Pasta with Spinach and Mushrooms
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!
Servings: 2 people
Calories: 425kcal
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!
Nutrition
Calories: 425kcal
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