Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Mushroom and spinach pasta with a caramelised onion chutney twist
Sweeten up your mushroom and spinach pasta recipe with a few spoons of chutney
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Ready in 25 minutes
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 350g tagliatelle pasta
- 1 tbsp olive oil
- 1 onion, finely sliced
- 250g chestnut mushrooms, sliced
- 2 cloves garlic, crushed
- 150ml half-fat crème fraîche
- 3 tbsp caramelised onion chutney
- 260g bag spinach
- Fresh parsley, to serve
Method
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1
Put the pasta in a large pan of boiling water and cook according to pack instructions until al dente. Drain, reserving a little of the water.
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2
Meanwhile, heat the olive oil in a large frying pan and add the onion. Cook for 8-10 minutes until soft and translucent. Add the mushrooms, turn the heat up and cook for 4-5 minutes until golden all over. Stir in the garlic and cook for another minute until fragrant. Season.
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3
Stir in the crème fraîche, chutney and 4 tbsp of the pasta water. Stir this into the mushroom mix and heat through gently, then turn off the heat and toss with the pasta and spinach.
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4
Once the spinach has almost wilted, add to 4 pasta bowls and serve with the parsley.
