CREAMY MUSHROOM TAGLIATELLE

COVER RECIPE

Serves: 4

NF

This creamy pasta dish has a strong umami flavour from the dried mushrooms and a rich creaminess, thanks to the silken tofu. Silken tofu is a great way of giving sauces a creamy texture without heavily increasing the fat content.

• 30g (1oz) dried mushrooms

• 240ml (1 cup) vegetable stock

• 2 tbsp soy sauce

• 2 tsp olive oil

• 1 onion, finely chopped

• 2 cloves garlic, puréed

• 300g (10½oz) silken tofu

• 60g (2oz) chestnut mushrooms, sliced

• 60g (2oz) spinach

• 300g (10½oz) tagliatelle, cooked as per packet instructions

1 To make the sauce, add the dried mushrooms, vegetable stock and soy sauce to a saucepan and bring to the boil. Once boiling, remove from the heat and leave to soak for 15 minutes.

2 Whilst the dried mushrooms are soaking, heat 1 teaspoon of the olive oil in a frying pan over a medium-high heat. Add the onion and garlic to the pan and cook for 3-4 minutes until the onion starts to soften.

3 Transfer the onion, garlic, dried mushrooms, vegetable stock, soy sauce and silken tofu to a blender, and blend until smooth and creamy.

4 In a saucepan, warm the remaining teaspoon of oil over a medium-high heat and add the mushrooms. Cook for 3-4 minutes until the mushrooms are cooked through. Then add the spinach, creamy sauce and tagliatelle to the pan. Mix well, heat for 3-4 minutes and then season to taste, before serving.

Per serving (229g) Calories 221, Fat 6.2g, Saturates 0.9g, Carbohydrate 33g, Sugars 2.6g, Fibre 3g, Protein 11g, Salt 2.3g