Mushroom and spinach tagliatelle

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4


From The Hairy Bikers: Mums Know Best


  • 1 tbsp olive oil
  • bunch spring onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 10 button or chestnut mushrooms, finely sliced
  • 200g/7oz fresh spinach, washed
  • 1 tbsp plain flour
  • 1 x 200ml7fl oz tub crème fraîche
  • salt and freshly ground black pepper
  • 300g/10½oz dried tagliatelle


  1. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.

  2. Sprinkle the flour over the mixture, stir it in well, then cook for a further minute. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.

  3. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.

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