500g fresh tagliatelle
5 tbs olive oil
1 large onion, finely chopped
100g chestnut mushrooms, sliced
1 large courgette, sliced
2 cloves of garlic, crushed
100g fresh spinach, rinsed and roughly chopped
100g frozen peas
A small handful of fresh basil leaves, chopped
1 x 400g tin of condensed mushroom soup
1. In a large saucepan or wok, add the oil and gently saute the onion and garlic for 5 minutes, then add the courgette and mushroom slices.
2. Meanwhile, add the fresh tagliatelle to a large pan of salted boiling water, bring again to the boil then simmer for 8 minutes. Drain and rinse the pasta and set aside.
3. Add the spinach, peas, basil and pasta to the sautéed vegetables, pour the mushroom soup over and stir well.
4. Allow the mixture to simmer for 5 minutes, season, then serve immediately.