Creamy Mushroom and Spinach Tagliatelle

Name: Creamy Mushroom and Spinach Tagliatelle
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 150 g tagliatelle; 150 g baby mushrooms, halved; 120 g baby spinach; 1 small onion, finely chopped; 2 clove garlic, crushed; 200 g low-fat crème fraîche; 15 g parmesan or vegetarian alternative, grated; 2 tbsp olive oil; 1/2 tsp chilli flakes

This creamy mushroom and spinach tagliatelle is a quick, satisfying pasta dinner made with garlic, crème fraîche, and Parmesan. It comes together in under 30 minutes and delivers a rich, silky sauce with plenty of earthy mushroom flavor.

Servings2 Portions

Prep Time5 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

tagliatelle
150 g
baby mushrooms, halved
150 g
baby spinach
120 g
small onion, finely chopped
1
garlic, crushed
2 clove
low-fat crème fraîche
200 g
parmesan or vegetarian alternative, grated
15 g
olive oil
2 tbsp
chilli flakes
0.5 tsp

Step-by-Step Instructions

Bring a large pan of salted water to a boil and cook the tagliatelle according to the package instructions until al dente. Reserve about 2 tbsp of the pasta water, then drain.

Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the finely chopped onion and halved mushrooms, then cook for 8 to 10 minutes, stirring occasionally, until softened and lightly browned.

Stir in the crushed garlic and cook for 1 to 2 minutes until fragrant. Add the low-fat crème fraîche and grated Parmesan, stirring until the sauce is smooth. Fold in the baby spinach and cook just until it starts to wilt.

Add the drained tagliatelle to the sauce and toss gently over low heat for 1 to 2 minutes until well coated. Loosen the sauce with a splash of the reserved pasta water if needed, season with black pepper to taste, and finish with chilli flakes if using.

Chef's Tips

For a looser sauce, add a little more reserved pasta water a teaspoon at a time. If you do not have crème fraîche, full-fat sour cream can work, but stir it in over low heat to prevent splitting. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of water.