Tagliatelle with Spinach and Wild Mushrooms

Prep Time


Cook Time

18 min


2 portions


100100 g Country Range Tagliatelle

200200 ml Country Range Vegetable Bouillon (made up)

5050 ml double cream

100100 g spinach leaves

7575 g mixed wild mushrooms

splash of olive oil

salt and pepper to taste

Multiply by
  • 1Place the pasta into boiling salted water.
  • 2Whilst the pasta is cooking, heat the vegetable stock, reduce by half then add the double cream. Leave to one side.
  • 3Add a splash of olive oil to a hot pan then add the mushrooms. Cook for 3-4 minutes, stirring occasionally, then add the fresh spinach. Mix together and season.
  • 4Remove the cooked pasta and drain well. Mix together with the mushrooms and spinach.
  • 5Arrange in the centre of a bowl and drizzle over a little of the vegetable reduction.