Mushroom Ragú pasta with Crispy Cheese

You can use a blender to speed up the chopping

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Step 1

Preheat oven to 425

Step 2

Clean and mince the mushrooms (about the size you’d chop herbs)

Step 3

Spread the mushrooms in a large baking tray with 2 tbsp olive oil. Season with salt. Roast 10-12 minutes until golden in places.

Step 4

Slice the green onions and mince the garlic

Step 5

Fry the onions and garlic with 2 tbsp olive oil and a pinch of salt for 4-5 minutes on medium low heat.

Step 6

Line a small baking tray with paper and grate the cheese over it. Spread into an even, thick layer.

Step 7

Bake the cheese for 5-7 minutes. It will crisp up while cooling.

Step 8

Once the garlic/onions are ready, add 2 tbsp of tomato paste. Cook for 1-2 minutes until darkened and sticky.

Step 9

Cook the pasta (with salt)

Step 10

Add the mushrooms to the garlic/onion/tomato mixture and mix.

Step 11

Add a bit less than a cup of water to the mixture and simmer down to a glaze, on low, 6-8 minutes

Step 12

Once both are ready, transfer the pasta to the pan with the ragú and toss.

Step 13

Serve pasta, topping with crispy cheese