Creamy tagliatelle with spinach and mushrooms

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

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

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.

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.