Tagliatelle with Spinach and Wild Mushrooms

Cooking Time
18 Minutes
Portions
2

Ingredients

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  • g Country Range Tagliatelle
  • ml Country Range Vegetable Bouillon (made up)
  • ml double cream
  • g spinach leaves
  • g mixed wild mushrooms splash of olive oilmixed wild mushrooms splash of olive oil salt and pepper to taste

  • 1

    Step 1

    Place the pasta into boiling salted water.
  • 2

    Step 2

    Whilst the pasta is cooking, heat the vegetable stock, reduce by half then add the double cream. Leave to one side.
  • 3

    Step 3

    Add a splash of olive oil to a hot pan then add the mushrooms. Cook for 3-4 minutes, stirring occasionally, then add the fresh spinach. Mix together and season.
  • 4

    Step 4

    Remove the cooked pasta and drain well. Mix together with the mushrooms and spinach.
  • 5

    Step 5

    Arrange in the centre of a bowl and drizzle over a little of the vegetable reduction.

Ingredients

  • 100 g Country Range Tagliatelle
  • 200 ml Country Range Vegetable Bouillon (made up)
  • 50 ml double cream
  • 100 g spinach leaves
  • 75 g mixed wild mushrooms splash of olive oilmixed wild mushrooms splash of olive oil salt and pepper to taste