Meaty Mushroom and Spinach Tagliatelle Pasta Recipe

Meaty Mushroom and Spinach Tagliatelle pasta recipe

Meaty Mushroom and Spinach Tagliatelle Pasta Recipe

 Pasta is something I became wary of, not cooking it, but how much of it I ate.  It’s got the reputation of making us fat and as someone who deals with an eating disorder, I got scared of eating it too often.  Which was difficult, I love the stuff, in all its shapes and sizes.  Pasta can make the most simple ingredients sing, and it’s quick making it the ideal mid-week meal.

After my diagnosis was when I started losing weight, healthily, for the first time in my life and I cut right down on pasta based meals.  But, after I lost over forty kilos, and kept it stable-ish for a few years I went back to pasta.  By adding lots of vegetables and going easy on adding the calorific elements like cheese and meat I introduced it back into my diet and now eat it two, if not three times per week without gaining, in fact, I use it when I need to lose a few pounds after a heavy season or just too many celebratory meals.  So don’t let anybody tell you pasta is making you fat, weight is so much more complicated than a bowl of pasta. 

Preparation Time: Less than 10 minutes
Cooking Time: 15 to 20 minutes
Serves: 4

400g / 10.5oz  good quality egg tagliatelle pasta. I like the De Cecco brand.
3 tbsp of olive oil
2 shallots chopped finely
3 garlic cloves chopped finely
250g / 9oz.  minced beef
200g /  7oz. frozen, chopped spinach (defrosted) or as much fresh spinach as you like
1 tbsp fresh thyme leaves, chopped finely
400g / 14oz. chestnut mushrooms, sliced thinly
3 tbsp of Marsala wine
Salt and freshly ground black pepper to taste
Optional, to dress:  Blue cheese, gorgonzola or stilton work really well.

Method

  1. Heat the oil on a medium high heat in a non-stick pan then add the shallots, garlic and thyme. Allow them to brown slightly, this will take a couple of minutes.
  2. Check the pasta cooking time on its packaging and try to match this with the rest of the cooking time – sounds complicated, but once you’ve made this a couple of times, it’ll be like second nature, I promise.
  3. Add the mince to the pan and cook until browned, stirring only occasionally.
  4. De-glaze with the Marsala wine, let it bubble off and add the mushrooms and then the spinach.  Stir through and add a some salt and pepper to taste.
  5. This part needs to be done quickly, so don’t mess about.  Once your pasta is cooked, before draining take about 4 or 5 tablespoons of the water in which your pasta has cooked and add it to the mushroom, spinach sauce.  To do this I dip a cup into the pasta just before I drain it and scoop out some of the water.  Drain your pasta add it immediately to the still cooking mushroom and spinach mix, stir through, check seasoning again and serve immediately with the parsley and blue cheese sprinkled over should you wish.

Tips and Variations

  • This Meaty Mushroom and Spinach Tagliatelle Pasta Recipe can easily be made veggie by losing the mince, adding lots more mushrooms.  To deepen the flavour you can use a mix of mushrooms and a little sage (add this at the same time as the shallots and thyme). My top tip to add depth is a bit of vegetable extract, like Vegemite. Portobello mushrooms are a good way to add a lot of bulk and they’re normally a cheaper option too.  The price will depend though on where you live and the season.
  • This recipe is full of autumn ingredients. If you’re looking for something sweet and seasonal for afters, try my Filo Fig Tart.
Meaty Mushroom and Spinach Tagliatelle Pasta Recipe


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