Creamy tagliatelle with spinach and mushrooms

Name: Creamy tagliatelle with spinach and mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 g tagliatelle; 400 g mushrooms (sliced); 300 g spinach; 2 clove(s) garlic (finely chopped); 250 ml plant-based cream (eg.., soy cream); 1 tsp Italian herbs; 40 g pine nuts

An easy and tasty pasta, that can be made by anyone: creamy tagliatelle with spinach and mushrooms and pine nuts.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

Servings: 4

500 g

tagliatelle
400 g

mushrooms sliced
300 g

spinach
2 clove(s)

garlic finely chopped
250 ml

plant-based cream eg.., soy cream
1 tsp

Italian herbs
40 g

pine nuts

Calories: 675 kcal

Instructions

Toast the pine nuts:

In a dry frying pan, toast the pine nuts until golden brown. Set aside.

Cook the tagliatelle:

Cook the tagliatelle according to the package instructions until al dente. Drain and set aside.

Prepare the sauce:

Heat a drizzle of oil in a large pan over medium heat. Add the garlic and sauté for a few minutes until fragrant.
Increase the heat to medium-high. Add the mushrooms and cook for 5-6 minutes until they start to brown and release their juices.
Add the spinach to the pan and cook briefly until wilted.
Stir in the Italian herbs and pour in the plant-based cream. Heat through gently, stirring to combine everything well.

Combine and serve:

Add the cooked tagliatelle to the creamy mushroom and spinach sauce. Toss gently to coat the pasta evenly with the sauce.
Divide the pasta among serving plates. Sprinkle with the toasted pine nuts.
Serve immediately.