Creamy mushroom pasta

  • Preparation time: 5 minutes
  • Cooking time: 15 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2


1 tbsp olive oil
200g mushrooms, sliced
1 tsp Worcestershire sauce
½ x 600g carton New Covent Garden Wild Mushroom Soup
100g Philadelphia Light Garlic & Herbs Cream Cheese
½ x 500g pack essential Waitrose Fresh Tagliatelle
250g frozen essential Waitrose Whole Leaf Spinach
50g pine nuts, toasted


1. Heat the oil in a frying pan and fry the mushrooms for 2-3 minutes, add the Worcestershire sauce, soup and cream cheese and simmer for 2-3 minutes.

2. Meanwhile, cook the tagliatelle and spinach in boiling water for 5 minutes, drain and toss into the mushroom sauce with the pine nuts, season to taste.