1. Crumble half the stock cube into boiling water and cook the pasta 'al dente'.
2. Chop the onion and slice the portobello mushrooms. Gently fry the onion and mushrooms in a non-stick pan and season with black pepper.
3. Pour the Alpro Go On Plain into the onion and mushroom mix. Add 200ml of the boiled water from the pasta and the other half of the vegetable stock cube, stirring constantly until the sauce is creamy and thick. Then just add in the spinach.
4. Once the spinach has wilted, add the pasta to the creamy sauce and season to your taste with black pepper. Serve the pasta with the creamy sauce and with some more fresh spinach.
You can easily make this a gluten free dish by replacing the tagliatelle with gluten free pasta.