• 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


  1. 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.

  2. 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.

  3. 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.

  4. 4

    Once the spinach has almost wilted, add to 4 pasta bowls and serve with the parsley.

Nutritional Details

Each serving provides
  • Energy 1851kj 442kcal 22%
  • Fat 10.3g 15%
  • Saturates 4.4g 22%
  • Sugars 10.3g 11%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 427kj/102kcal

Each serving provides

68.1g carbohydrate 5.5g fibre 16.4g protein

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