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Tagliatelle with Spinach and Wild Mushrooms
Cooking Time 18 min Minutes
Ingredients
7
Portions
2 portions
Ingredients
7 Total- 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 oil
- salt and pepper to taste
Method
-
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
7 Total- 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 oil
- salt and pepper to taste
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