Mushroom Ragu with Sweet Potato Tagliatelle Recipe

Name: Mushroom Ragu with Sweet Potato Tagliatelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 red onion, finely sliced; 2 cloves garlic, finely sliced; 20g dried mushrooms, soaked in 400ml hot water; 120g shiitake mushrooms, roughly torn; 300g mini portobello mushrooms, thickly sliced; 450g closed cup chestnut mushrooms, quartered; 2 tbsp fresh thyme, finely chopped; 2 tbsp plain flour; 100g spinach; 2 x 300g sweet potato tagliatelle; 30g Sainsbury's Italian hard cheese, grated

Ingredients

1 tbsp olive oil
1 red onion, finely sliced
2 cloves garlic, finely sliced
20g dried mushrooms, soaked in 400ml hot water
120g shiitake mushrooms, roughly torn
300g mini portobello mushrooms, thickly sliced
450g closed cup chestnut mushrooms, quartered
2 tbsp fresh thyme, finely chopped
2 tbsp plain flour
100g spinach
2 x 300g sweet potato tagliatelle
30g Sainsbury's Italian hard cheese, grated

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Heat the oil in a very large frying pan over a medium heat and cook the onion for 5-6 minutes until soft. Add the garlic and continue to cook for a further 1-2 minutes.
When the dried mushrooms are soft, remove them from the hot water with a slotted spoon, reserving the liquid.
Add them to the pan along with all the other mushrooms and the fresh thyme. Cook for 4-5 minutes until the mushrooms have started to cook down.
Sprinkle over the flour and continue to cook for a further 2-3 minutes. Add the reserved mushroom liquid and bring to a simmer.
Cook for 10-12 minutes, stirring frequently, until the cooking liquid has reduced to a thick sauce.
Add the spinach to the pan. Leave to wilt for a couple of minutes, then stir through. Season with black pepper.
Meanwhile, cook the sweet potato tagliatelle according to the instructions on the packet.
Serve the tagliatelle with mushroom ragu topped with the Italian hard cheese.