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Creamy mushroom pasta
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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:
This recipe was first published in January 2015.