What are the main ingredients in Mushroom & Spinach Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Mushroom & Spinach Tagliatelle?

Calories: 966, Carbs: 90 grams, Fat: grams, Protein: 35.8 grams, Sugar: 15.3 grams, Salt: 1233 grams

How do I prepare Mushroom & Spinach Tagliatelle?

PASTA: Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking. MUSHIES: Place a deep pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 4-5 minutes until soft and golden, shifting as they colour. SPINACH: When the mushrooms are golden, add the sliced onion to the pan and fry for 2-3 minutes until soft, shifting occasionally. Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry for 1-2 minutes until fragrant, shifting constantly. Add the shredded spinach and cook for 2-3 minutes until the spinach is wilted, shifting occasionally. FINISH IT UP: When the spinach is wilted, add the cooked pasta, the crème fraîche and ½ the grated cheese to the pan. Mix until combined. Loosen with a splash of pasta water if it’s too thick for your liking. Season. TOO GOOD TO BE TRUE!: Make a bed of the creamy pasta. Sprinkle over the remaining cheese & chilli (to taste) and the sunflower seeds. Finish off with the lemon juice (to taste). Well done, Chef!

What should be prepared from my kitchen to make Mushroom & Spinach Tagliatelle?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Mushroom & Spinach Tagliatelle

Enjoy the earthy flavours of mushroom and spinach in a comforting bowl of tagliatelle, topped with zesty lemon juice and a kick of chilli. Finished with a sprinkle of grated Italian-style hard cheese.

Mushroom & Spinach Tagliatelle

with grated Italian-style hard cheese

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 45 minutes

Download the Recipe for 2

Ingredients:

Creme Fraiche
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon Juice
Mushrooms
NOMU Italian Rub
Onion
Onions
Spinach
Sunflower Seeds
Tagliatelle Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Serves 1

PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
MUSHIES
Place a deep pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 4-5 minutes until soft and golden, shifting as they colour.
SPINACH
When the mushrooms are golden, add the sliced onion to the pan and fry for 2-3 minutes until soft, shifting occasionally. Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry for 1-2 minutes until fragrant, shifting constantly. Add the shredded spinach and cook for 2-3 minutes until the spinach is wilted, shifting occasionally.
FINISH IT UP
When the spinach is wilted, add the cooked pasta, the crème fraîche and ½ the grated cheese to the pan. Mix until combined. Loosen with a splash of pasta water if it’s too thick for your liking. Season.
TOO GOOD TO BE TRUE!
Make a bed of the creamy pasta. Sprinkle over the remaining cheese & chilli (to taste) and the sunflower seeds. Finish off with the lemon juice (to taste). Well done, Chef!

Tagliatelle Pasta - 125g
Mushrooms - 125g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 7,5ml
Fresh Chilli - 1
Spinach - 75g
Grated Italian-style Hard Cheese - 30ml
Crème Fraîche - 50ml
Sunflower Seeds - 10g
Lemon Juice - 5ml

Download the Recipe

Serves 2

PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
MUSHIES
Place a deep pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 4-5 minutes until soft and golden, shifting as they colour.
SPINACH
When the mushrooms are golden, add the sliced onion to the pan and fry for 2-3 minutes until soft, shifting occasionally. Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry for 1-2 minutes until fragrant, shifting constantly. Add the shredded spinach and cook for 2-3 minutes until the spinach is wilted, shifting occasionally.
FINISH IT UP
When the spinach is wilted, add the cooked pasta, the crème fraîche and ½ the grated cheese to the pan. Mix until combined. Loosen with a splash of pasta water if it’s too thick for your liking. Season.
TOO GOOD TO BE TRUE!
Make a bed of the creamy pasta. Sprinkle over the remaining cheese & chilli (to taste) and the sunflower seeds. Finish off with the lemon juice (to taste). Well done, Chef!

Tagliatelle Pasta - 250g
Mushrooms - 250g
Onion - 1
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Fresh Chilli - 1
Spinach - 150g
Grated Italian-style Hard Cheese - 60ml
Crème Fraîche - 100ml
Sunflower Seeds - 20g
Lemon Juice - 10ml

Download the Recipe

Serves 3

PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
MUSHIES
Place a deep pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches.
SPINACH
When the mushrooms are golden, add the sliced onion to the pan and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry for 1-2 minutes until fragrant, shifting constantly. Add the shredded spinach and cook for 3-4 minutes until the spinach is wilted, shifting occasionally.
FINISH IT UP
When the spinach is wilted, add the cooked pasta, the crème fraîche and ½ the grated cheese to the pan. Mix until combined. Loosen with a splash of pasta water if it’s too thick for your liking. Season.
TOO GOOD TO BE TRUE!
Make a bed of the creamy pasta. Sprinkle over the remaining cheese & chilli (to taste) and the sunflower seeds. Finish off with the lemon juice (to taste). Well done, Chef!

Tagliatelle Pasta - 375g
Mushrooms - 375g
Onions - 2
Garlic Cloves - 3
NOMU Italian Rub - 22,5ml
Fresh Chillies - 2
Spinach - 225g
Grated Italian-style Hard Cheese - 90ml
Crème Fraîche - 150ml
Sunflower Seeds - 30g
Lemon Juice - 15ml

Download the Recipe

Serves 4

PASTA
Boil the kettle. Fill a pot for the pasta with boiling water, add a pinch of salt, and place over high heat. Once boiling rapidly, cook the pasta for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and toss through some oil to prevent sticking.
MUSHIES
Place a deep pan over medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches.
SPINACH
When the mushrooms are golden, add the sliced onion to the pan and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry for 1-2 minutes until fragrant, shifting constantly. Add the shredded spinach and cook for 3-4 minutes until the spinach is wilted, shifting occasionally.
FINISH IT UP
When the spinach is wilted, add the cooked pasta, the crème fraîche and ½ the grated cheese to the pan. Mix until combined. Loosen with a splash of pasta water if it’s too thick for your liking. Season.
TOO GOOD TO BE TRUE!
Make a bed of the creamy pasta. Sprinkle over the remaining cheese & chilli (to taste) and the sunflower seeds. Finish off with the lemon juice (to taste). Well done, Chef!