Tagliatelle with spinach cream sauce

Cook the tagliatelle al dente according to the instructions on the package.

In the meantime, heat the almonds in a large frying pan without oil or butter, shaking for about 8 minutes on medium heat until it starts to color.

Cut the onions into half rings, finely chopped mushrooms and garlic.

Heat the oil in a frying pan and fry the onion and mushrooms for 5 minutes and the last minute the garlic.

Add the frozen spinach and let it thaw in stirring for 5 minutes. Cover and cook for another 5 minutes.

Spoon the almond shavings and half of the ground cheese through the spinach and season with salt and pepper.

Divide the tagliatelle over the deep plates, spoon the spinach mixture on top and sprinkle the rest of the ground cheese over it.