This recipe is a delicious pasta dish, and whilst we love it with fresh tagliatelle it can be made with any kind of pasta. We have opted for a low-fat cream because it’s January after all (and we ate a bit too much cheese over Christmas) but you can make it even creamier with full fat if you would prefer!
- Good Quality Olive Oil or Cold Pressed Oil
- 1 Organic Onion
- 150g Organic Mushrooms, quartered
- 2 Large Garlic Cloves
- 200ml Creme Fraiche
- 20g of Parmesan
- 100 – 150g of Organic Spinach
- Pinch of salt, pepper and paprika (optional)
Photo Credits: BBC
STEP 1: Heat the onions low and slow in some olive oil to release the flavours making sure not to let them catch or brown. Add the mushrooms and cook for 8-10mins until they are cooked.
STEP 2: Whilst cooking the mushrooms, cook the pasta depending on which pasta you have opted for. Fresh pasta cooks much quicker, but dried pasta is fine too.
STEP 3: Crush and finely slice your garlic then add to the dish with the mushies and onions for a couple more minutes, then add the creme fraiche and spinach. Drain your pasta and keep back a bit of the water.
STEP 4: Toss through the sauce with the pasta, add the parmesan and then return to the medium heat to cook the spinach (wilt). Use a bit of the water you kept back to keep the pasta from sticking. Season to taste and serve! ENJOY!