Creamy Mushroom Tagliatelle with Spinach
Creamy, garlicky tagliatelle with mushrooms and spinach, comforting, meat-free, and ready in 20 minutes.
Ingredients
- 180 g tagliatelle
- 1 tbsp olive oil
- 1 small shallot or ½ onion finely chopped
- 2 garlic cloves finely chopped or grated
- 200 g mushrooms sliced (chestnut or button work well)
- 100 ml double cream
- 50 ml pasta water reserved
- 1 large handful baby spinach
- 25 g grated Parmesan plus extra to serve
- Salt and freshly ground black pepper
- Optional: knob of butter for extra richness
Instructions
- Bring a pan like this of salted water to the boil and cook the tagliatelle until al dente, according to the packet instructions.
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
- Add the chopped shallot and cook for 2–3 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant. You can chop the garlic or save time using a garlic press like the one.
- Add the mushrooms and sauté for around 5 minutes, until browned and softened.
- Pour in the cream and stir to coat the mushrooms. Simmer gently for 2 minutes.
- Add the spinach and let it wilt into the sauce.
- Drain the pasta, reserving a splash of the water.
- Toss the pasta into the sauce, adding a bit of pasta water to loosen if needed.
- Stir in the Parmesan and season well with salt and black pepper. A microplane like this will give you perfect fluffy parmesan.
- Serve hot with extra cheese on top and a twist of pepper.