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Creamy spinach tagliatelle

Serves: 4
Preparation time: 30 minutes
Difficulty: Medium

- 1 pack Nicolas Vahé Pasta / spinach tagliatelle 
- 2 tbsp Nicolas Vahé Olive oil 
- 1 onion, finely chopped 
- 1 glove of garlic, finely chopped 
- 170 g chorizo, sliced in cubes 
- 150 g brussels sprout 
- 250 ml cream 
- 65 g baby spinach 
- Nicolas Vahé Salt & Pepper / Everyday mix, for seasoning 

Boil the pasta following the instructions on the pack. Drain and leave the pasta to cool. 

Heat a frying pan with olive oil and sauté onions and garlic for 2 minutes until soft and translucent. Add chorizo and russels sprout and sauté for 5 minutes – the ingredients should now start to take colour. Lower the heat and cook for another 5 minutes. Add cream, and leave the dish to simmer for a couple of minutes on a medium heat. Seson with salt and pepper. 
Serve tossed with the cooked tagliatelle.