Creamy Mushrooms and Spinach With Pine Kernels and Tagliatelle

A community recipe by joost

Not tested or verified by Nigella.com

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Introduction

This is a dish I used to make all the time when I was a student, although this is a slightly pimped version of it.

Ingredients

Serves: 2

Metric Cups

200 grams tagliatelle
1 onion (chopped)
garlic infused olive oil
1 red chilli (sliced)
250 grams chestnut mushrooms
300 grams spinach (frozen cubes)
1 small boursin cheese
3 tablespoons pinenuts (or any nuts)
1 pinch of salt
1 pinch of pepper

7 ounces tagliatelle
1 onion (chopped)
garlic flavored oil
1 red chile (sliced)
9 ounces cremini mushrooms
11 ounces spinach (frozen cubes)
1 small boursin cheese
3 tablespoons pinenuts (or any nuts)
1 pinch of salt
1 pinch of pepper

Method

Creamy Mushrooms and Spinach With Pine Kernels and Tagliatelle is a community recipe submitted by joost and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the tagliatelle according to instructions. Meanwhile, fry the onion for a few minutes in the garlic oil on a medium heat, till soft. Add the chilli and fry for another minute or 2.

Add the mushrooms and fry till they're starting to go soft. Add the spinach and stir till all bits have defrosted and start to bubble. Add the Boursin and let it melt into the mixture, stirring now and then.

Sprinkle over the pine kernels as soon as everything comes back to the boil and stir. Tip the pasta in the pan and mix well.

Cook the tagliatelle according to instructions. Meanwhile, fry the onion for a few minutes in the garlic oil on a medium heat, till soft. Add the chilli and fry for another minute or 2.

Sprinkle over the pine kernels as soon as everything comes back to the boil and stir. Tip the pasta in the pan and mix well.