zoom Creamy mushroom pasta
  • Save to your scrapbook
  • Save to your scrapbook

    Creamy mushroom pasta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars