Creamy Mushroom, Pea & Spinach Pasta
150g of tagliatelle pasta
3/4 tub of Oatly Creme Fraiche
6 chestnut mushrooms
1 cup of peas
100g handfuls of spinach
1 garlic clove minced
100ml of vegetable broth
1 tbsp of olive oil
Tesco everyday Value Garlic Baguette (Vegan!)
Begin by slicing the mushrooms and mincing the garlic cloves.
Heat the olive oil in the pan and add the chopped ingredients, cooking until mushrooms are browned.
Add the peas and spinach to the pan and cook on a medium heat.
Meanwhile, boil the pasta in a saucepan and drain once cooked through.
Add the vegetable broth to the mushrooms and simmer. Add the pasta until coated and warmed through.
Turn the heat down as low as possible and stir in the Oatly creme until warm. Serve with a side of garlic bread if you wish and enjoy!
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