Umami Recipes
Umami Recipes

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Creamy mushroom & spinach pasta

2 servings


25 minutes

total time


2 tbsp olive oil

1 small onion, finely chopped

150g baby mushrooms, halved

150g tagliatelle

2 garlic cloves, crushed

200g low-fat crème fraîche

15g parmesan or vegetarian alternative, grated

120g baby spinach

½ tsp chilli flakes (optional)


Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.

Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.

Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.


Serving Size




Total Fat

20 g

Saturated Fat

6 g

Unsaturated Fat


Trans Fat





1 mg

Total Carbohydrate

49 g

Dietary Fiber

5 g

Total Sugars

7 g


27 g

2 servings


25 minutes

total time
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