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!
Tagliatelle Pasta - 125g
Button Mushrooms - 125g
Onion - 1
Garlic Clove - 1
NOMU Italian Rub - 7,5ml
Fresh Chilli - 1
Spinach - 75g
Crème Fraîche - 50ml
Grated Italian-style Hard Cheese - 30ml
Sunflower Seeds - 10g
Lemon Juice - 10ml
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!
Tagliatelle Pasta - 250g
Button Mushrooms - 250g
Onion - 1
Garlic Cloves - 2
NOMU Italian Rub - 15ml
Fresh Chilli - 1
Spinach - 150g
Crème Fraîche - 100ml
Grated Italian-style Hard Cheese - 60ml
Sunflower Seeds - 20g
Lemon Juice - 20ml
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!
Tagliatelle Pasta - 375g
Button Mushrooms - 375g
Onions - 2
Garlic Cloves - 3
NOMU Italian Rub - 22,5ml
Fresh Chillies - 2
Spinach - 225g
Crème Fraîche - 150ml
Grated Italian-style Hard Cheese - 90ml
Sunflower Seeds - 30g
Lemon Juice - 30ml
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!
Tagliatelle Pasta - 500g
Button Mushrooms - 500g
Onions - 2
Garlic Cloves - 4
NOMU Italian Rub - 30ml
Fresh Chillies - 2
Spinach - 300g
Crème Fraîche - 200ml
Grated Italian-style Hard Cheese - 125ml
Sunflower Seeds - 40g
Lemon Juice - 40ml
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