Creamy Mushroom and Spinach Tagliatelle

Ingredients

• 300g closed-cup mushrooms
• 200g of tagliatelle pasta
• 2 white onions
• 2 garlic cloves
• 200g of frozen spinach, or fresh
• 1 tsp of olive oil
• 1 tbsp of butter
• 270g double cream ^{what is?}
• 120g soft cheese
• salt
• black pepper

Method

Peel the onions and finely chop them. Crush the garlic. Wash the mushrooms and then cut them into pieces.

Defrost spinach by placing it in a microwave-safe bowl and microwave on the defrost setting for 1 minute. Squeeze out any excess water and set aside.

To cook fresh spinach, bring a large pot of water to a boil. Add the spinach to the boiling water and cook for 1 minute. Drain the spinach immediately under cold running water. Squeeze out any excess water and set aside.

Bring a large pot of water to a boil. Add a pinch of salt and a drizzle of olive oil to the water. Add the tagliatelle and cook according to the package instructions. Drain the pasta and rinse it with cold water. Set the pasta aside.

Time to make the mushroom sauce!

Melt the butter in a large frying pan over medium heat. Add the chopped onion and cook until softened for about a minute then add garlic.

Fry for one more minute until fragrant.

Add the mushrooms to the pan and cook over high heat, stirring constantly, for 8-10 minutes, or until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper to taste.

Add the spinach to the pan and stir to combine. Cook for a few minutes, stirring regularly.

Add the double cream to the pan and bring to a simmer.

Add the soft cheese to the pan and stir until melted. Reduce the heat to low and cook for an additional 5 minutes, stirring occasionally, until the sauce has thickened and smoothed out.

Taste the sauce and adjust the seasonings to your liking.

Add the cooked pasta to the pan and toss to combine with the mushroom and spinach sauce.

Put a portion on a plate and serve.