Tagliatelles champignons & épinards

Ingredients

  • 375g de tagliatelles (possibilité de prendre des pâtes complètes ou semi-complètes)
  • 400g d'alternative végétale au yaourt Alpro Nature Sans Sucres
  • 1 gros oignon blanc, finement coupé
  • 2 gros champignons Portobello ou des champignons de Paris, coupés en lamelles
  • 250g d'épinards frais
  • 1 cube de bouillon de légumes
  • 1 cuillère à soupe d'huile d'olive
  • Poivre & sel

Preparation

  1. Dans une grande casserole, mets de l’eau à chauffer et une fois qu’elle bout, ajoutes-y la moitié du cube de bouillon. Ajoute les pâtes et laisse-les cuire jusqu’à ce qu’elles soient al dente. Ensuite, égoutte-les et mets l’eau bouillante de côté pour la suite.
  2. Pendant ce temps, fais revenir l'oignon et les champignons, puis assaissonne-les avec du sel et du poivre.
  3. Dans la poêle, ajoute ton alternative végétale au Alpro Nature Sans Sucres , 300ml de l'eau de cuisson des pâtes et l'autre moitié du cube de bouillon. Mélange jusqu'à ce que ce soit crémeux puis , rajoute les épinards. C'est bon pour la sauce !
  4. Une fois que les épinards ont réduit, mélange le tout avec les pâtes puis ajoute une touche de sel et de poivre si nécessaire.
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