Ingredients

• 1 tbsp olive oil
• bunch spring onions
• finely sliced
• 2 garlic cloves
• finely chopped
• 10 button or chestnut mushrooms
• finely sliced
• 200g/7oz fresh spinach
• washed
• 1 x 200ml7fl oz tub crème fraîche
• salt and freshly ground black pepper
• 300g/10½oz dried tagliatelle

Directions

• Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes
• or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes
• or until the water has evaporated. Tip the spinach into the pan
• and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.
• Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat
• bring to the boil
• and simmer for a few minutes
• or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
• Meanwhile
• cook the pasta in a large pan of salted boiling water
• according to packet instructions. Once cooked
• drain the pasta
• and toss with the mushroom and spinach sauce. Serve immediately.