Creamy Tagliatelle with Mushrooms & Baby Spinach
TOTAL TIME: 30 MINUTES
350 g dried or 450 g fresh tagliatelle
1 tbsp olive oil
1 medium brown onion, peeled and diced
3 cloves garlic, peeled and diced
400 g button mushrooms, sliced
125 g baby spinach
4 tbsp Greek yoghurt
Juice of ½ lemon
Freshly ground black pepper
Cook pasta according to packet directions. When cooked, drain and set aside.
Meanwhile, place a large frying pan over medium heat and add olive oil, onion and garlic and cook for 5 to 10 minutes or until the onion is golden and softened.
Add mushrooms and cook for 5 minutes or until they are soft.
Add spinach to pan and cover with a lid so that the spinach wilts. When spinach has wilted, stir through and add pasta, lemon juice and yoghurt and stir to combine. Season to taste and serve immediately with parmesan cheese.