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Mushroom & Spinach Tagliatelle
Pasta dishes
Main
Lactose free
Vegetarian
Soya
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- 375g tagliatelle pasta
- 400ml Alpro Plain Soya alternative to Greek Style yogurt
- 1 large white onion, finely chopped
- 2 Portobello mushrooms or Paris mushrooms, sliced
- 250g of fresh spinach
- 1 cube vegetable stock
- 1 tbsp olive oil
- Ground pepper & salt
Ingredients
- 375g tagliatelle pasta
- 400ml Alpro Plain Soya alternative to Greek Style yogurt
- 1 large white onion, finely chopped
- 2 Portobello mushrooms or Paris mushrooms, sliced
- 250g of fresh spinach
- 1 cube vegetable stock
- 1 tbsp olive oil
- Ground pepper & salt
Preparation
1
Quick, simple, 100% plant-based. In a large pan, add half of the vegetable stock cube to boiling water. Throw in the pasta and cook ‘al dente’, drain but keep the water.
2
Meanwhile fry the onion and mushrooms, season with pepper and salt.
3
Add the Alpro Plain Soya alternative to Greek Style yogurt, 300ml of the boiled water from the pasta and the other half of the vegetable stock cube. Stir until creamy, then add the spinach. That’s sauce sorted!
4
As soon as the spinach has wilted, stir in the cooked pasta and add more pepper and salt to taste. Serve with a little extra spinach if you like. Buon Appetito!
Et voilà, basta !
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Made with Greek Style Plain
400g
