Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Mushroom ragu with sweet potato tagliatelle
Swap regular pasta for sweet potato tagliatelle noodles – or ‘swoodles', as we like to call them. Transform a comfort food classic into a vegetarian dinner that takes just 45 minutes to make and is under 300 calories per serving. It’s a deep, rich ragu with four different types of mushrooms finished off with a sprinkle of your favourite vegetarian hard cheese
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 4
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
Method
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1
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.
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2
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.
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3
Add the spinach to the pan. Leave to wilt for a couple of minutes, then stir through. Season with black pepper.
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4
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.
