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Cabbage tagliatelle with cream cheese and mushroom sauce
Serves 2
450g/1lb spring greens
125g/4oz button mushrooms
1tbls olive oil
75g/3oz Boursin cream cheese with garlic and herbs
salt and freshly ground black pepper
Fill a medium-large saucepan with 5cm/2 inches of water and put on the stove to heat up. Wash the greens, removing any tough stems or damaged leaves, then shred them into fine, long strips, like tagliatelle. When the water boils, put in the greens, cover the pan, and let them cook for 4 minutes or until just done. Meanwhile, wash and slice the mushrooms and fry them in the olive oil for 3-4 minutes, until they are tender. Drain the greens, put them back in the hot pan with the mushrooms, and stir in the Boursin and a little salt and freshly ground black pepper to taste. Serve immediately.
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