Mushroom & Spinach Tagliatelle
3 garlic cloves
15-18 medium mushrooms
1 brown onion
2 large handfuls of spinach
100g grated cheddar cheese
400ml milk (OR cream)
350g dried tagliatelle
Salt and pepper
Few sprigs of fresh sage/rosemary/mixed herbs
Finely dice the onion. Finely chop the fresh sage and rosemary. Crush the garlic. Roughly chop the mushrooms into quarters.
Add all to a large frying pan with some butter and fry on a low heat for 10 minutes. Whilst this cooks, add the dried pasta to a large saucepan, cover with boiling water and boil on a medium heat.
Add the milk to the frying pan and simmer. When bubbles form, add in the cheddar cheese and whisk until melted and the sauce thickens. Season with salt and pepper.
Add the spinach to the pan and simmer for a few minutes.
When the pasta is soft, drain and then add to the frying pan. Toss the pasta and sauce around until thoroughly combined. Top with some more grated cheese and serve!