Sig's Tagliatelle with Mushrooms and Spinach

• 500 grams Tagliatelle
• 1 can of button mushrooms and one can of other mushrooms of your liking
• 2 tbsp butter for heating the mushrooms through
• 1 pinch Mediterranean dried mixed herbs
• 1 small pinch each of paprika powder (and cumin optional)
• 6 tbsp condensed milk
• 4 tbsp philladelphia cream cheese
• 60 grams Gorgonzola or more if you like stronger flavour
• 2 good handful of finely chopped fresh spinach
• 1 pinch of salt for pasta ( optional)

1. Boil your pasta to your liking and as instructed on packaging.
2. Normally about 10-12 minutes
3. In the meantime make the sauce.
4. Drain the mushrooms and heat thoroughly through in the butter, do not fry.
5. Add the Mediterranean herbs and the paprika.
6. Add the cumin if using.
7. Add the cream cheese, canned milk and Gorgonzola
8. Chop the spinach and add to sauce .
9. When the pasta is cooked drain it thoroughly add the sauce and gently mix.
10. Eat either on its own or as a side with marinaded tofu, lamb chops or chicken filet strips..

tagliatelle, mushrooms, butter, mediterranean dried mixed herbs, paprika, condensed milk, cream cheese, gorgonzola, handful, salt

Taken from cookpad.com/us/recipes/366369-sigs-tagliatelle-with-mushrooms-and-spinach (may not work)