CREAMY MUSHROOM AND SPINACH TAGLIATELLE

CREAMY MUSHROOM AND SPINACH TAGLIATELLE

Serves 4

Either 2 Syns per serving or Syn Free, if using the Philly as HEX's (110g of Philadelphia Lightest = 1 HEX A

250g dried tagliatelle or other pasta
1 onion, finely chopped
4 cloves of garlic, crushed
800g mushrooms, thinly sliced
250g frozen peas or peas and sweet-corn
250g baby spinach
200g Philadelphia Lightest cream cheese
Freshly grated nutmeg- preferably or could use dried

Cook the pasta according to pack instructions. Drain, reserving 3tbsp of the water. Return the drained pasta and the reserved water to the pan.
Meanwhile, spray a large non-stick frying pan well with Frylight and place over a medium/high heat.
Cook the onion and garlic until softened.
Add the mushrooms and cook, stirring for 5-7 minutes or until all the liquid has cooked off.
Add the spinach and peas to the frying pan and stir over a low heat until the spinach has wilted and the mixture is warmed through.

Add the cream cheese and season with a little black pepper and nutmeg. Warm through and stir the sauce into the pasta.