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Creamy mushroom pasta
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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.
Typical values per serving:
Energy |
3,023kj 722kcals |
---|---|
Fat | 35.9g |
Saturated Fat | 7.8g |
Carbohydrate | 71.2g |
Sugars | 9.8g |
Protein | 28.5g |
Salt | 2.1g |
Fibre | 9.2g |
This recipe was first published in January 2015.
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