Ingredients
2oz / 50g spinach tagliatelle
1 small onion, chopped
½oz
/ 10g vegetarian margarine
5oz / 150g button mushrooms, sliced
1oz fresh basil, finely chopped
½ carton
soured cream
salt and black pepper
pinch cayenne pepper
Method
1. Boil the tagliatelle in salted water for about 10 minutes, drain and
keep warm.
2. Sweat the onions in the margarine until transparent, add the mushrooms
and cook gently for about 10 minutes.
Add the basil and cream and season with salt, pepper and cayenne.
Pour over the pasta.
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