Creamy Mushrooms and Spinach Pasta with Kiri

mains
40 min
2

A creamy plate of tagliatelle in a Kiri cream sauce with spinach and mushrooms

Ingredients

For the Creamy Kiri sauce

  • 7 Kiri square portions
  • 250 ml (1 cup) milk
  • 2 tablespoons caper
  • 5 sprigs fresh thyme
  • 1 teaspoon mustard
  • 1 tablespoon black peppercorn
  • Salt and pepper, to taste

For the Spinach and Mushroom Garnish

  • 150 grams (3/4 cup) spinach, chopped
  • 150 grams (3/4 cup) fresh mushrooms, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 400 grams (2 cups) tagliatelle, boiled
Creamy Mushrooms and Spinach Pasta with Kiri

Cooking steps

Prepare the Sauce

  • 1In a food processor, add the Kiri square portions and milk, and mix until the texture becomes homogeneous.
  • 2In a pan over medium heat, add the kiri mixture, caper, thyme sprigs, mustard, black pepper corn, and simmer for 5 mins until the texture is slightly thick.

Prepare the Spinach and Mushroom Garnish

  • 1In another pan over medium heat, add olive oil, mushrooms, garlic powder, and pepper. Cook for 5 mins over medium heat.
  • 2Add the spinach and cook for 3 minutes until spinach is softened. Remove from the heat.

Assembling

  • 1In a large bowl, add the tagliatelle, mushroom and spinach mixture, and kiri cream. Gently mix all together using a tongue until the pasta is evenly coated with the cream. Sprinkle some capers on top and serve immediately.

Cooking steps

Creamy Mushrooms and Spinach Pasta with Kiri