Step 1Place the pasta into boiling salted water.
Step 2Whilst the pasta is cooking, heat the vegetable stock, reduce by half then add the double cream. Leave to one side.
Step 3Add 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.
Step 4Remove the cooked pasta and drain well. Mix together with the mushrooms and spinach.
Step 5Arrange in the centre of a bowl and drizzle over a little of the vegetable reduction.
- 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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