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Ingredients

25g dried porcini mushrooms*
2 tablespoons olive oil
1 large onion
2 garlic cloves, crushed
1 tablespoon unsalted butter
250g button mushrooms, sliced
150ml white wine
425g canned chopped tomatoes
1 tablespoon chopped rosemary leaves
300g leftover cooked turkey, shredded
500g tagliatelle or fettuccine
Shaved parmesan, to serve

Method

Step 1 Place the porcini in a bowl and cover with 100ml of boiling water. Set aside.
Step 2 Heat the oil in a large saucepan over medium heat, add the onion and garlic and stir for 2-3 minutes until softened. Add the butter and allow to melt, then add the button mushrooms and cook for 5 minutes.
Step 3 Drain the porcini mushrooms, adding the soaking liquid to the pan, then chop the mushrooms and add to the mixture. Add the white wine, chopped tomato and rosemary, then season with salt and pepper. Bring to the boil, then cover, reduce the heat to medium and simmer for 10 minutes. Add the turkey meat and heat through, uncovered, for a further 10 minutes.
Step 4 Cook the pasta in boiling salted water until al dente. Drain, then place in serving bowls and top with sauce. Scatter with parmesan.

Tagliatelle with turkey & mushroom sauce

How to make Tagliatelle with turkey & mushroom sauce

Ingredients

Method