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Tagliatelle with spinach and mushrooms

  • Duration: 35 min
  • Amount: 2 People



Cook the pasta in a large saucepan of boiling salted water. Drain the pasta, reserving some of the cooking water.
Heat a splash of olive oil in a frying pan over a medium heat and fry the leeks gently, until soft. Set aside.
Add oil to the pan and wilt the spinach over a high heat. Set aside.

In the same pan fry the mushrooms and the spinach until soften and caramelised. 
Put the silken tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water. Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture.

Add the cooked pasta to the pan and toss everything together. Season to taste with salt and pepper, then serve.

Recibe by: BBC UK