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Mushroom & Spinach Tagliatelle

4
30m
Mushroom & Spinach Tagliatelle
  • 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)

Ingredients
!

  • 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
!

1

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

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.

3

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

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.