To be honest, this was a pure experiment and ended up to be really delicious. So definitely a quick and easy recipe to try and prepare on a short notice. A plus is also, that the ingredients stay fresh fairly long in the fridge, so ideal for planning the week ahead…
See what you need to prepare here:
Ingredients for 2
250g tagliatelle pasta
2 tablespoons Olive oil
1 pack Baby Spinach
Salt & pepper
1 teaspoon balsamic vinegar
2 teaspoons Dijonnaise mustard
200g Crème fraiche
A dash of pasta water
Handful salted & roasted cashew nuts
Prepare the pasta according to the pack.
In a pan, heat the olive oil. Wash and cut the leek into little rings and place in the pan. Stir occasionally, now slice the mushrooms and add to the pan. Wash and pat dry the spinach and also add to the other veggies. Let simmer. Add the Creme fraiche and dash of Pasta water, plus the mustard and vinegar. Season with salt & pepper to taste.
Serve in bowls, adding the cashew nuts on top. Enjoy!
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