Spelt Tagliatelle with Spinach and Mushrooms

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Adapted from a waitrose recipe (good ol’ Waitrose…), this is a light, simple, and quick dinner dish. It honestly took less than 30 minutes to prepare and make – take THAT Rachael Ray! The original recipe calls for fresh thyme, but at the grocery store, I could only find lemon thyme. It totally worked; in fact, I’d recommend seeking out fresh lemon thyme instead.

The particulars:

  • 200g spelt tagliatelle
  • 2 tbsp olive oil
  • 1 leek, rinsed and thinly sliced
  • 1 clove garlic, crushed
  • 2 tbsp fresh lemon thyme, chopped
  • 250g mushrooms, thickly sliced
  • 1/2 bag of spinach, washed and drained
  1. Cook the tagliatelle according to its instructions. Meanwhile, heat 1 tbsp of the olive oil in a large frying pan and fry the leeks, stirring until softened. Add the garlic, thyme, and mushrooms, then cook for 5-6 minutes until tender.
  2. Drain the pasta and return to the pan. Stir in the spinach and wilt slightly. Stir in the mushroom mixture, and the remaining oil. Season and mix well before serving.

This serves two nicely (finally, a recipe for TWO servings!) and is completely vegan and wheat-free. Spectacular!

Lesson learned: This could use something… extra… I don’t know what exactly, but it was fairly bland. The thyme and pepper saved it but it needed something else. I’ll get back to you on that ‘something’…

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One Comment on “Spelt Tagliatelle with Spinach and Mushrooms”

  1. […] still working through the same packet of spelt tagliatelle that we used previously about two and a half months ago. it’s huge! but it’s such an awesome consistency once […]


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