Tuesday, February 5, 2013

Tagliatelle with Spinach and Mushroom

     I am a big pasta fan. However, I like to change the usual flavors and I always try to come with new recipes. Tagliatelle is one of my favorites and this recipe was actually included in today's menu.
If you are in a diet, this recipe is perfect for you; no cheese, no bechamel sauce, and no butter. It's very easy, very healthy, and very tasteful! I know, a lot of people dislike spinach. Well, I tell you, you won't regret trying this recipe because the combination is really delicious.


- 500g Tagliatelle
- 1 Large bunch of spinach, washed, and cut into ribbons
- 150 to 200g canned mushroom
- 2 onions, chopped
- 3 to 4 gloves of garlic, finely minced
- 4 tbsp Soy sauce
- 3 tbsp vegetarian oil
- 4 tbsp olive oil
- 1 tbsp cedar vinegar (optional)
- 1 Bay leaf
- Salt and pepper
- Water for boiling


1- Fill a large pan with water and bring to a boil while preparing the other ingredients. 

2- In a hot pan, add vegetable oil, garlic, and onion. Season with salt and pepper and cook while stirring occasionally until slightly brown. Then, add your mushroom and cook again for 2 to 3 minutes.

2- Add soy sauce, vinegar, then add your spinach and cook until wilted. Add olive oil. Lower the heat and mix together until combined. (taste and season again with salt and pepper if needed)

3- Cook your tagliatelle in the boiled water, adding salt, some olive oil and bay leaf. It needs usually 10 minutes to be done. Drain well.

4- Toss the pasta with the spinach mixture and serve while still hot.
                                                         It's done!