Creamy mushroom and spinach pasta

• olive oil↗2 tbsp tbsp
• onion↗1 small

  finely chopped

• young mushrooms↗150g g

  halved

• tagliatelle↗150g g
• garlic cloves↗2

  minced

• low‑fat crème fraîche↗200g g
• parmesan↗15g g

  or vegetarian alternative, grated

• young spinach↗120g g
• chili powder↗½ tsp tsp

  (optional)

Step-by-step instructions

1. 1

   Heat the oil in a medium saucepan over medium heat and sauté the onion and mushrooms for about 10 minutes, or until they become soft and slightly browned. Meanwhile, cook the pasta according to the package instructions.

2. 2

   Add the garlic to the pan with the mushrooms and cook for another 2 minutes. Pour in the crème fraîche and parmesan, stir, then add the young spinach. Set aside.

3. 3

   Remove the pasta from the heat and drain, reserving 25 ml of the water. Toss the pasta with the creamy mushroom sauce, return to the heat and cook over low heat until the spinach wilts, about 5 minutes. Add enough of the reserved water to thin the sauce slightly. Season with black pepper and, if desired, sprinkle with chili powder.