Silken Spinach & Woodland Mushroom Tagliatelle

Elle Cresswell

Silken Spinach & Woodland Mushroom Tagliatelle

Craving something cosy, creamy, and wildly satisfying without turning your kitchen into chaos? Say hello to Silken Spinach & Woodland Mushroom Tagliatelle — your new weeknight hero.

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Prep Time 15

Cook Time 10

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

8 oz tagliatelle or whatever other pasta shape is calling your name
1 tbsp olive oil or butter
8 oz mushrooms sliced
3-4 cupz fresh spinach
3 cloves garlic minced
½ tsp salt
¼ tsp black pepper
½ cup heavy cream or half-and-half (Half milk-half single creram)
¼ cup grated Parmesan
½ cup reserved pasta water

Method

Cook your pasta in well-salted water until perfectly al dente (it should still have a little bite). Before draining, scoop out about ½ cup of that starchy pasta water — this is your secret weapon for silky sauce later.
Heat olive oil or butter in a large skillet over medium heat. Add the mushrooms and let them cook undisturbed for a few minutes so they caramelise properly. After about 6–7 minutes, they should be golden, tender, and smelling incredible.
Stir in the garlic, salt, and pepper. Let the garlic bloom for about 30 seconds (don’t let it burn). Toss in the spinach and cook until wilted and glossy — just 2–3 minutes.
Pour in the cream and stir through the Parmesan. Let everything gently simmer for 2–3 minutes until slightly thickened and luscious.
Add the drained pasta straight into the skillet. Toss until every piece is coated in that creamy garlic goodness. If the sauce needs loosening, splash in a little reserved pasta water until it’s glossy and perfect.
Serve warm with an extra snowfall of Parmesan on top. Maybe a crack of black pepper. Maybe a glass of wine. You’ve earned it.

Notes

Don’t overcook the spinach — it only needs a minute or two to wilt down beautifully. Keep it bright and vibrant.
Use freshly grated Parmesan for the creamiest, smoothest sauce (the pre-grated stuff just doesn’t melt the same way).
Add the reserved pasta water a splash at a time so you can control the sauce consistency — you’re aiming for silky, not soupy.
Love things extra luscious? Go ahead and double the sauce. No one’s judging. In fact, we support it.