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 hard cheese, grated

Method

  1. 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. 

  2. 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. 

  3. 3

    Add the spinach to the pan. Leave to wilt for a couple of minutes, then stir through. Season with black pepper. 

  4. 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.

Nutritional Details

Each serving provides
  • Energy 1076kj 257kcal 13%
  • Fat 5.6g 8%
  • Saturates 2.1g 11%
  • Sugars 16.3g 18%
  • Salt 0.24g 4%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

32.8g carbohydrate 9.6g fibre 12.6g protein

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