mushroom tagliatelle

DD1 ate mushroom tagliatelle at pre-school, (mushroom!!) so I am going to try it at home. I thought  this sounded like a nice recipe, as it’s made with creme fraiche, rather than cream.  I missed out the spinach, just incase that was a step too far.

She wouldn’t even touch it.  She ate the pasta when it was naked, but wouldn’t even try it. TBH I didn’t really like it that much, but I obviously didn’t tell her that!


  • 1 tbsp olive oil
  • bunch spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 10 button or chestnut mushrooms, finely sliced
  • 200g fresh spinach, washed
  • 1 tbsp plain flour
  • 1 x 200ml7fl oz tub crème fraîche
  • salt and freshly ground black pepper
  • 300g/10½oz dried tagliatelle


  1. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
  2. Sprinkle the flour over the mixture, stir it in well, then cook for a further minute. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
  3. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.

Vegetarian. One husband, Two cats, Three kids.

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Posted in Vegetarian

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