Creamy mushroom pasta

Creamy mushroom pasta
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Creamy mushroom pasta

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: 10-30 min, Healthy Vegetarian Recipes, Pasta
Person: 2
Calories: 970kcal

Materials

  • 250 g wholewheat tagliatelle
  • 4 tbsp olive oil for frying
  • 1 leeks thinly sliced
  • 100 g leaf spinach
  • 200 g mushrooms thickly sliced
  • 2 garlic cloves crushed
  • 100 g tofu
  • 1 tbsp soy sauce
  • 1 tsp black pepper

Instructions

  • Cook the pasta in a large saucepan of boiling salted water for 10 minutes, or according to the packet instructions
  • Drain the pasta, reserving some of the cooking water
  • Meanwhile, heat a splash of olive oil in a large frying pan over a medium heat and fry the leeks gently for 5 minutes, until soft
  • Spoon into a bowl and set aside
  • Add a little more oil to the pan, increase the heat, then add the spinach and cook for a minute or 2, until wilted
  • Tip the spinach out onto a plate lined with kitchen paper, cover with more kitchen paper and squeeze out the excess moisture
  • Heat some more oil in the frying pan, add the mushrooms and fry over a high heat until softened and caramelised
  • Add the garlic, fry for a couple of minutes, then return the leeks and spinach to the pan
  • Put the silken tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water
  • Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture
  • Add the cooked pasta to the pan and toss everything together
  • Season to taste with salt and pepper, then serve

Notes

No extra notes

Nutrition

Calories: 970kcal | Carbohydrates: 135g | Protein: 35g | Fat: 34g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 584mg | Potassium: 1027mg | Fiber: 10g | Sugar: 11g | Vitamin A: 5514IU | Vitamin C: 31mg | Calcium: 224mg | Iron: 8mg

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