Tagliatelle with Spinach & Portobello Mushrooms
Preparation time: 30 minutes
Cooking time: 10 minutes
Nutrition: Per serving
442 Kcal Fat
A quick and easy heart healthy dish. Contains 2 of your 5-a-day.
300g Tesco dried tagliatelle pasta
500g pot Alpro Plain No Sugars soya alternative to yogurt
1 large white onion, finely chopped
250g portobello or chestnut mushrooms, sliced
2 cloves garlic, crushed
Small bunch fresh flat leaf parsley, leaves picked and finely chopped
250g fresh young spinach leaves
1 reduced salt vegetable stock cube
1 tbsp olive oil
4 (35g) tablespoons pine nuts
Ground black pepper
Bring a large pan of water to the boil. Add the pasta and cook for 8-10 minutes until ‘al dente’.
Meanwhile heat the oil in a large saucepan and add the chopped onion, fry for 2 minutes then add the garlic and mushrooms and fry gently until they start to soften. Season with pepper.
Add the vegetable stock cube to 300ml water then once dissolved add to the pan. Add the pot of Alpro Plain No Sugars. Stir until creamy, then add the spinach, and simmer gently to wilt the spinach.
Toast pine nuts by placing in a dry saucepan on low heat. Stir continuously until lightly browned and fragrant, about 2 minutes.
As soon as the spinach has wilted, stir in the cooked pasta and add the chopped parsley and pepper to taste. Serve pasta topped with the toasted pine nuts.