
Spinach & Mushroom Tagliatelle with Caramelised Onions
A velvety, creamy vegetarian pasta recipe that you are sure to enjoy. The sweetness of the caramelized onions, the earthiness of the spinach and mushrooms, covered in the smooth parmesan based cheese sauce, makes for one fantastic dish.
Nutrition Per Portion
- Calories
579
- Carbs
81.2g
- Fat
18.9g
- Fibre
5g
- Protein
21.8g
- Sugar
9.5g
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Parmesan Cheese
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Cream
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Fresh Spinach
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Garlic
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Button Mushrooms
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Brown Sugar
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Balsamic Vinegar
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Brown Onion
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Olive Oil
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Tagliatelle
![]() Parmesan Cheese |
![]() Cream |
![]() Fresh Spinach |
![]() Garlic |
![]() Button Mushrooms |
![]() Brown Sugar |
![]() Balsamic Vinegar |
![]() Brown Onion |
![]() Olive Oil |
![]() Tagliatelle |
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0.0 min
Bring a saucepan of salted water to the boil.
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0.5 min
Thinly slice the brown onion and mushrooms.
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1.5 min
Finely chop the garlic. Chop the spinach.
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2.5 min
Heat the olive oil over medium heat in a frying pan.
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3.5 min
When the olive oil is hot, add the onion and cook until they have softened ensuring not to burn or blacken too much.
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4.5 min
Finely grate the parmesan cheese.
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6.5 min
Add the balsmaic vinegar and sugar to the onions and stir through. Cook until the onions are caramelised.
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8.0 min
Add the pasta to the boiling water (for around 6 mins).
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8.5 min
Add the mushroom and garlic to the pan of onions and continue to cook.
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10.5 min
Once the mushrooms have softened add the spinach and allow to wilt.
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12.5 min
Cook until the mushrooms have softened and the spinach is wilted.
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14.0 min
Add the cream and 3/4 of the parmesan cheese and stir to combine. Season with salt and pepper.
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14.5 min
Now the pasta is al dente drain and add to the sauce. Mix the pasta through the sauce.
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16.0 min
Distribute among serving bowls and top with any remaining parmesan.
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Ingredients
Parmesan Cheese
Cream
Fresh Spinach
chopped
Garlic
finely chopped
Button Mushrooms
sliced
Brown Sugar
Balsamic Vinegar
Brown Onion
sliced
Olive Oil
1/2 tablespoon per person
Tagliatelle
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Reviews (2)
Aleya Al Hammadi
I liked the recipe
Melodee Peters