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RECIPE Pancetta Tagliatelle bowl
Enjoy Tasty Tagliatelle
Ingredients for Tagliatelle
Yummy Porcini Potatoes
Small City Parklands Pub and Beer Garden

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Mushroom, Spinach and Pancetta Tagliatelle

This is a simple but delicious pasta dish using both seasonal and local ingredients and our food shops and markets are full of an array of choice when it comes to mushrooms at this time of year.

I tend to eat mushrooms on a fairly regular basis; they’re a great alternative to use in dishes when you feel like a break from eating meat as they have such a great flavour and texture.  I added pancetta to my recipe but it can just as easily be omitted for a full on vegetarian alternative.

The great thing about this dish is the flexibility – a great chance to try all the different mushroom varieties you can get your hands on. That and the fact you can have this on the table in less than 30 minutes.

Enjoy!

Gill X

Preparation Time:
5 minutes
Cooking Time:
20 minutes
Serves: 2

Ingredients

  • 200g tagliatelle
  • 240g spinach
  • 250g mushrooms
  • 180g pancetta, sliced
  • 1 garlic clove, crushed
  • Handful of sage leaves
  • 40g parmesan, grated
  • 150g crème fraiche (I used the half fat version to save a few calories)!
  • 2 Tbsp olive oil

    Method: 

    1. Cook the pasta in a pan of water with a dash of salt according to the packet instructions.
    1. In a frying pan, wilt the spinach, then remove from heat and put into a side bowl.
    1. Add the 2 tbsps of olive oil to the frying pan and fry the sage leaves until they are crispy. Again remove from heat once done and put aside leaving some oil in the pan. Add in the pancetta first and fry until cooked, then the  mushrooms and garlic and fry until golden then add back in the spinach and half the parmesan and the crème fraiche and toss with the cooked pasta.
    1. Serve into bowls and top with the remaining parmesan cheese. 

    NICKI'S TUPPENCEWORTH

    I have decided, after 43 on years on the planet, that mushrooms are the marmite of the veg world.   Everyone I know either loves mushrooms, or hates them. They are a divider of people, no middle ground, no take-them-or-leave-thems. 

    Me, I'm a lover. Spag Bol just isn't the same without them and I'd happily stick them in every stir-fry I make. This is much to the disgust of both my sister and best friend who hate them with a passion. Back in the day when my cooking repetoire stretched to Spag Bol or Veggie Chilli I had to split the pots before adding mushrooms (Actual quote from my twenty year old sister: 'I can't pick them out, I know they've been there.')

    This then, is a perfect recipe for me. One, mushrooms. Two, spinach (another favourite) and Three, Pancetta. On the basis that if you add bacon to anything its instantly better.

    Please do send us your photographs and share your ideas with us. We'd love to use them in our new Perthshire gallery section. As always, tag them #PerthLoveFest and we'll scatter them around our own social media. 

    Happy 'shrooming

    Nicki

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes