Tagliatelle with Spinach, Mushrooms, and Dolcelatte Cream

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This is one of our favourite creamy pastas, the Portobello mushrooms giving the cream a delicate beige colour. As with most of the pasta recipes in this book, once the vegetables have been prepared, the sauce should take no longer to cook than the time it takes to boil the pasta.


  • tagliatelle 500 g (1 lb 2 oz)
  • salt and black pepper


  1. Put the pasta in a large saucepan of boiling salted water, and cook for the specified time, usually about 10 minutes. Drain well.
  2. Meanwhile, heat a pan with the olive oil, add the onion and garlic, and cook for 2–3 minutes until the onion begins to soften. Add the mushrooms and continue to cook until softened: about 4–5 minutes. Add the white wine and continue to