Tagliatelle with spinach and portobello mushrooms A quick and easy spinach and mushroom pasta with Alpro Go On Plain Serves 4 – Takes 15 minutes
Ingredients
Method
• • • •
1. Cook the pasta ‘al dente’ as per packet instructions along with half the stock cube. Drain, reserving 200ml water.
375g tagliatelle pasta 1 vegetable stock cube 1 tbsp olive oil 2 portobello mushrooms, sliced • 1 large white onion, diced • 400g Alpro Go On Plain plant-based alternative to yogurt • 250g fresh spinach
Each serving contains Energy
Fat
1935kJ 457kcal 23 xx%
Saturates
Sugars
Salt
8 9g 1 3g 9 2g 1 5g 13% 7% 10% 26%
3. Add the Alpro Go On, the reserved pasta water and the rest of the stock cube; stir until creamy then add most of the spinach; once wilted, add the pasta. Season and add the remaining spinach.
For more delicious recipes please visit alpro.com/uk/ recipe-inspiration
Carbohydrate 79g Protein 20g Fibre 10g
O L HUECOLZADE
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O R ZE
E L B A L I A NOW AV L FLAVOUR A N I G I R O IN ¨ Lucozade Zero - Zero calories, awesome taste. LUCOZADE, LUCOZADE ZERO and the Arc Device are registered trade marks of Lucozade Ribena Suntory Ltd.
2. Heat the olive oil in a pan and fry the mushrooms and onion for 5-8 minutes.
