Tagliatelle with Spinach, Mushrooms, and Dolcelatte Cream

Name: Tagliatelle with Spinach, Mushrooms, and Dolcelatte Cream
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and black pepper; tagliatelle 500 g (1 lb 2 oz); olive oil 1 tbsp; garlic clove 1, crushed; Portobello mushrooms 300 g (10½ oz), cut into 2mm (⅙in) slices; white wine, splash; baby spinach leaves 75 g (2¾ oz); red onion 1 small, finely diced; double cream 125 ml (4 fl oz); dolcelatte cheese 70 g (2¾ oz)

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Mediterranean
Pasta
Vegetarian

Method

Put the pasta in a large saucepan of boiling salted water, and cook for the specified time, usually about 10 minutes. Drain well.
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