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Mushroom Ragu with Sweet Potato Tagliatelle Recipe

Mushroom Ragu with Sweet Potato Tagliatelle
Source: sainsburys


  • 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
4 servings


  • 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.


A recipe from sainsburys

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