Our cookies

We use cookies, which are small text files, to improve your experience on our website.
You can allow or reject non essential cookies or manage them individually.

Reject allAllow all

More options  •  Cookie policy

Our cookies

Allow all

We use cookies, which are small text files, to improve your experience on our website. You can allow all or manage them individually.

You can find out more on our cookie page at any time.

EssentialThese cookies are needed for essential functions such as logging in and making payments. Standard cookies can't be switched off and they don't store any of your information.
AnalyticsThese cookies help us collect information such as how many people are using our site or which pages are popular to help us improve customer experience. Switching off these cookies will reduce our ability to gather information to improve the experience.
FunctionalThese cookies are related to features that make your experience better. They enable basic functions such as social media sharing. Switching off these cookies will mean that areas of our website can't work properly.
AdvertisingThese cookies help us to learn what you're interested in so we can show you relevant adverts on other websites and track the effectiveness of our advertising.
PersonalisationThese cookies help us to learn what you're interested in so we can show you relevant content.

Save preferences

Tagliatelle with Spinach & Portobello Mushrooms

Ingredients

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

 

Preparation time: 30 minutes
Cooking time: 10 minutes

Serves: 4

Nutrition: Per serving
Energy
442 Kcal
Fat
13.7g
Saturates
1.7g
Sugars
6.4g
Salt
1.07g

A quick and easy heart healthy dish. Contains 2 of your 5-a-day.

Ingredients

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

Method

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.

Did you like this recipe? Please help us provide more and make a donation

Donate