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Taglitatelle with mushrooms and spinach

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Ingredients for 2 servings:

  • 200g tagliatelle
  • salt water
  • 2 tbsp olive oil
  • 1 stalk(s) leek
  • 1 clove(s) garlic
  • 2 tbsp thyme, fresh
  • 250 g mushrooms
  • 125 g spinach

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the leek and slice into thin rings. Finely chop the thyme. Roughly chop the mushrooms. Wash and dry the spinach. Cook the tagliatelle in salted water. Meanwhile, fry the leek in a large pan with 1 tablespoon of olive oil until softened. Squeeze in the garlic, add the thyme and mushrooms. Sauté for 5-6 minutes, until the vegetables are tender. Drain the pasta and return it to the pot. Add the spinach and let it wilt slightly. Now add the mushroom mixture and the remaining olive oil, season to taste, and mix everything well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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