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Main Pasta dishes Vegan Vegetarian Soya

Mushroom & Spinach Tagliatelle

  • 30 mins
  • Mushroom & Spinach Tagliatelle

    Ingredients

    Serves 4

    • 375g tagliatelle pasta
    • 400ml Alpro Plain Soya alternative to Greek Style yogurt
    • 1 tbsp vegetable oil
    • 1 large white onion, finely chopped
    • 2 garlic cloves crushed
    • 300g chestnut mushrooms, sliced
    • 250g of fresh spinach
    • 1 cube vegetable stock
    • 1 tbsp olive oil
    • Black pepper & salt
    • Chopped parsley or toasted pine nuts to serve (optional)

    Preparation

    • Step 1

      In a large pan of boiling water, add half of the vegetable stock cube. Add the pasta and cook ‘al dente’.

    • Step 2

      Meanwhile, heat the oil in a pan and gently fry the onion and garlic for a few minutes. Add the mushrooms, season with pepper and salt, and cook on a medium heat for 8-10 minutes Tip the spinach into the pan and stir as it wilts.

    • Step 3

      Add the Alpro Plain Soya alternative to Greek Style yogurt, Stir until creamy and the spinach has wilted.

    • Step 4

      Drain the cooked pasta and add to the spinach and mushroom sauce. Add more pepper and salt to taste. Serve immediately with some chopped parsley or toasted pine nuts.

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