Ingredients

Steps

• Fry sliced spring onions and garlic in oil until pale golden-brown.
• Add mushrooms and fry over high heat for 10 minutes until water evaporates.
• Stir in spinach and cook over medium heat until wilted and dry.
• Stir in flour and cook for one minute.
• Mix in crème fraîche off the heat, then boil and simmer until thickened.
• Season the sauce with salt and pepper to taste.
• Boil tagliatelle in salted water according to instructions and drain.
• Toss the cooked pasta with the sauce and serve immediately.