4 tbsp of Boursin Cuisine Garlic & Herbs
400g of fresh tagliatelle
100g of spinach shoots
200g of mushrooms
15 cherry tomatoes
1 handful of parsley
1 tbsp of olive oil
In a large saucepan, cook the tagliatelle in boiling salted water according to the time indicated on the package.
Meanwhile, rinse and spin-dry the spinach shoots. Clean and slice the mushrooms. Heat the olive oil in a frying pan, add the mushrooms and fry them over medium heat until they are lightly browned.
Add the spinach shoots and cherry tomatoes and heat for 2-3 minutes.
Drain the tagliatelle and add them to the pan. Add 4 tablespoons of Boursin Cuisine Garlic & Herbs and mix.
Divide the tagliatelle among the plates, add a few leaves of chopped parsley and serve hot.
If you have any mushrooms and/or cherry tomatoes left over, add them to a salad, in which you can even add a few pieces of Boursin Garlic&Herbs.