It’s that time of year again when minds turn to lighter meals but without compromising on flavour. This tagliatelle recipe is super speedy and delicious so get reading and rustle this up in under half an hour. I lightened this up by using a low fat creme fraiche but you can substitute this with cream if you prefer. It is also delicious without the ham for a vegetarian version.
Ingredients- serves 2
1 shallot- finely chopped
1 garlic clove- finely chopped or crushed
8- 10 small chestnut mushrooms- cleaned and sliced
4 slice of Parma ham- sliced into ribbons
2 handfuls of baby leaf spinach- washed and roughly chopped
2-3 tbsp low fat creme fraiche
75g creamy blue cheese such as dolcelatte
1. Start off by bringing a large pan of water up to the boil and cooking the pasta according to the pack instructions. Try and aim for al dente tagliatelle so it won’t go limp and soggy.
2. Take a large frying pan and heat a small amount of oil. Cook the shallot and garlic for a minute before adding in the sliced mushroom for an additional couple of minutes until beginning to turn golden. Add the ham ribbons and cook for another minute.
3. Pop in the spinach and allow to wilt before taking the pan off the heat and stirring through the creme fraiche and blue cheese. You must take it off the heat so the creme fraiche doesn’t split. Season to taste.
4. When the pasta is ready, drain well and add to the frying pan and combine with the sauce. I sometimes finish it off with a small amount of freshly grated parmesan cheese before serving.
A light yet creamy spinach perfect for Spring!