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Mushroom & Spinach Tagliatelle
Pasta dishes
Main
Lactose free
Vegetarian
Soya
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- 375g tagliatelle pasta
- 400ml Alpro Plain Soya alternative to Greek Style yogurt
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 2 garlic cloves crushed
- 300g chestnut mushrooms, sliced
- 250g of fresh spinach
- 1 cube vegetable stock
- 1 tbsp olive oil
- Black pepper & salt
- Chopped parsley or toasted pine nuts to serve (optional)
Ingredients
- 375g tagliatelle pasta
- 400ml Alpro Plain Soya alternative to Greek Style yogurt
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 2 garlic cloves crushed
- 300g chestnut mushrooms, sliced
- 250g of fresh spinach
- 1 cube vegetable stock
- 1 tbsp olive oil
- Black pepper & salt
- Chopped parsley or toasted pine nuts to serve (optional)
Preparation
1
In a large pan of boiling water, add half of the vegetable stock cube. Add the pasta and cook ‘al dente’.
2
Meanwhile, heat the oil in a pan and gently fry the onion and garlic for a few minutes. Add the mushrooms, season with pepper and salt, and cook on a medium heat for 8-10 minutes Tip the spinach into the pan and stir as it wilts.
3
Add the Alpro Plain Soya alternative to Greek Style yogurt, Stir until creamy and the spinach has wilted.
4
Drain the cooked pasta and add to the spinach and mushroom sauce. Add more pepper and salt to taste. Serve immediately with some chopped parsley or toasted pine nuts.
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Made with Greek Style Plain
400g
