Tagliatelle with Spinach, Mushrooms, and Dolcelatte Cream from The Gate Easy Vegetarian Cookbook by
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...
Ingredients
- double cream 125 ml (4 fl oz)
- olive oil 1 tbsp
- white wine, splash
- dolcelatte cheese 70 g (2¾ oz)
- baby spinach leaves 75 g (2¾ oz)
- red onion 1 small, finely diced
- salt and black pepper
- garlic clove 1, crushed
- Portobello mushrooms 300 g (10½ oz), cut into 2mm (⅙in) slices
- tagliatelle 500 g (1 lb 2 oz)
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