Servings 4
Total time 30min

Mushroom and Spinach Tagliatelle

  • Dairy Free Dairy-free
  • Vegan Vegan



  1. In a large saucepan, heat some water and once it is boiling, add half of the stock cube. Add the pasta and cook until al dente. Then, drain it and set the water aside for later.
  2. Meanwhile, sauté the onion and mushrooms, and season with salt and pepper.
  3. In the skillet, add Silk almond yogurt alternative, 300 mL of the pasta cooking water and the other half of the stock cube. Stir until creamy and add the spinach. It’s good for the sauce!
  4. Once the spinach has wilted, mix it with the pasta and add a touch of salt and pepper if necessary.
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