Creamy mushroom and spinach tagliatelle
Golden browned mushrooms, garlic and baby spinach in a light cream sauce. Comfort food in twenty five minutes.
- Time25 min
- LevelEasy
- Costabout £1.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the tagliatelle in plenty of salted water following the packet instructions. Save a mugful of the water, then drain.
10 min - 2
Meanwhile, heat the oil in a large frying pan over a high heat. Add the mushrooms in a single layer, in two batches if needed, and cook for 8 minutes without moving them too much, until deep golden.
8 min - 3
Lower the heat, add the garlic and thyme and cook for 1 minute.
- 4
Pour in the cream and bubble for 2 minutes. Add the spinach and stir until it has wilted.
2 min - 5
Tip in the tagliatelle with the hard cheese and a splash of pasta water. Toss until the sauce coats the pasta.
- 6
Add the lemon juice, season well with salt and black pepper, and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.