500 g Tagliatelle pasta
2 Tbsp Oil
1 medium Onion, chopped 
1 cup Mushrooms, sliced 
1 Tbsp Garlic, crushed
2 Tbsp Seven Colours Grill Seasoning™️
2 cans Italian tomatoes 
1 Tbsp Tomato paste
Salt and Pepper for seasoning  
60 ml Plain yoghurt 
1 cup Baby spinach 
60 ml Parmesan Cheese, grated


Cook pasta as per packet instructions and set aside. In a pan, heat oil and fry onion and mushrooms until soft. Add garlic, Seven Colours Grill Seasoning™️ and tomatoes and stir. Add tomato paste and season with salt and pepper. Bring sauce to boil then reduce heat and simmer. Stir in yoghurt. Add cooked pasta and heat through. Stir in spinach. When spinach has wilted, remove from heat, add Parmesan cheese and serve.