Ingredients
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2 tablespoons Olive Oil
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1 small, finely chopped Onion
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150 g Mushrooms
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150 g Tagliatelle pasta
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2 cloves, crushed Garlic
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200 g Full-fat cream
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15 g grated Parmesan Cheese
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120 g Young spinach
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Salt and pepper to taste
Directions
Combine the tagliatelle, mushrooms, and spinach in the Parmesan and cream sauce to create a quick and low-calorie creamy mushroom pasta that takes only 25 minutes
1. Cook the onions and mushrooms until softened
Heat oil in a pan over medium heat and cook the onions and mushrooms for 10 minutes or until they are softened and lightly browned.
2. Cook the pasta
While you cook the mushrooms and onions, cook the pasta according to the package instructions.
3. Add the crushed garlic
Add the crushed garlic to the mushrooms and onions and cook for another minute. Be careful not to burn the garlic; just let it release its aroma.
4. Stir in the cream, grated cheese, and spinach
Gently stir in the cream and grated Parmesan, and once everything is combined, add the young spinach. Remove from heat.
5. Mix the cooked pasta with the sauce and simmer briefly
Once the pasta is cooked, remove it from heat and drain, but reserve a little of the cooking water. Toss the pasta into the creamy mushroom sauce and return everything to the heat. Cook on low heat until the spinach wilts, about 5 minutes. If the sauce is too thick, add the reserved pasta cooking water as needed. Season with black pepper to taste.
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