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.
Spinach & Chilli Tagliatelle
Spinach & Chilli Tagliatelle
with mushrooms & grated Italian-style hard cheese
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Spinach
- Sunflower Seeds
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water and toss through a drizzle of olive oil.
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 until soft and golden, 4-5 minutes (shifting as they colour).
Spinach
When the mushrooms are golden, add the sliced onion and fry until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 2-3 minutes (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!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water and toss through a drizzle of olive oil.
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 until soft and golden, 4-5 minutes (shifting as they colour).
Spinach
When the mushrooms are golden, add the sliced onion and fry until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 2-3 minutes (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!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water and toss through a drizzle of olive oil.
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 until soft and golden, 4-5 minutes (shifting as they colour). You may need to do this step in batches.
Spinach
When the mushrooms are golden, add the sliced onion and fry until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 2-3 minutes (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!
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water and toss through a drizzle of olive oil.
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 until soft and golden, 4-5 minutes (shifting as they colour). You may need to do this step in batches.
Spinach
When the mushrooms are golden, add the sliced onion and fry until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded Spinach and cook until wilted, 2-3 minutes (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!
Frequently Asked Questions
What is the preparation time for Spinach & Chilli Tagliatelle?
The preparation time for Spinach & Chilli Tagliatelle with mushrooms & grated Italian-style hard cheese is between 20 and 35 minutes.
What is the total time required to make Spinach & Chilli Tagliatelle with mushrooms & grated Italian-style hard cheese?
The total time required to make Spinach & Chilli Tagliatelle with mushrooms & grated Italian-style hard cheese is between 35 and 50 minutes.
How many servings does Spinach & Chilli Tagliatelle provide?
4 servings
What are the main ingredients in Spinach & Chilli Tagliatelle?
Button Mushrooms, Creme Fraiche, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Onion, Onions, Spinach, Sunflower Seeds, Tagliatelle Pasta
What is the nutritional information of Spinach & Chilli Tagliatelle?
Calories: 912, Carbs: 98 grams, Fat: grams, Protein: 31.7 grams, Sugar: 18.2 grams, Salt: 1149 grams
How do I prepare Spinach & Chilli Tagliatelle?
PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving a cup of pasta water and toss through a drizzle of olive oil. 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 until soft and golden, 4-5 minutes (shifting as they colour). SPINACH: When the mushrooms are golden, add the sliced onion and fry until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub and ½ the sliced chilli. Fry until fragrant, 1-2 minutes (shifting constantly). Add the shredded spinach and cook until wilted, 2-3 minutes (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 Spinach & Chilli Tagliatelle?
Button Mushrooms, Creme Fraiche, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Onion, Onions, Spinach, Sunflower Seeds, Tagliatelle Pasta
How many calories does Spinach & Chilli Tagliatelle have?
912 calories
How much fat content does Spinach & Chilli Tagliatelle have?
grams
Woolies Products in this dish
