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