Tagliatelle et Garlic Sauce

Tagliatelle et Garlic Sauce

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Servings: 4
Calories: 777


  • 2 tbsp walnut oil
  • 1 bunch spring onions scallions, sliced
  • 2 garlic cloves sliced thinly
  • 8 oz mushrooms sliced
  • 1 lb fresh green and white tagliatelle
  • 8 oz frozen chopped leaf spinach thawed and drained
  • 4 1/2 oz full-fat soft cheese with garlic and herbs
  • 4 tbsp single light cream
  • 2 oz chopped unsalted pistachio nuts
  • 2 tbsp shredded fresh basil
  • salt and pepper
  • sprigs of fresh basil to garnish
  • Italian bread to serve


  • Gently heat the oil in a wok or frying pan (skillet) and fry the spring onions (scallions) and garlic for 1 minute or until just softened. Add the mushrooms, stir well, cover and cook gently for 5 minutes or until softened.
  • Meanwhile, bring a large saucepan of lightly salted water to the boil and
  • cook the pasta for 3-5 minutes or until just tender. Drain the pasta thoroughly and return to the saucepan.
  • Add the spinach to the mushrooms and heat through for 1-2 minutes. Add the cheese and allow to melt slightly. Stir in the cream and continue to heat without allowing to boil.
  • Pour the mixture over the pasta, season to taste and mix well. Heat gently, stirring, for 2 - 3 minutes.
  • Pile into a warmed serving bowl and sprinkle over the pistachio nuts and shredded basil. Garnish with basil sprigs and serve with Italian bread.
Calories: 777 kcal
Carbohydrates: 89 g
Protein: 23 g
Fat: 38g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 147 mg
Sodium: 180 mg
Potassium: 907 mg
Fiber: 7 g
Sugar: 5 g
Vitamin A: 6058 IU
Vitamin C: 19 mg
Calcium: 156 mg
Iron: 5 mg
Cuisine Italian
Ingredients Pasta
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