Serves 4
Ingredients
1 tbsp olive oil
bunch spring onions, finely sliced
2 garlic cloves, finely chopped
10 button or chestnut mushrooms, finely sliced
200g/7oz fresh spinach, washed
1 x 200ml 17 oz tub crème fraîche
salt and freshly ground black pepper
300g/10½oz dried tagliatelle
Method
Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve and enjoy
Ridware Hall 