Turkey and Porcini Pasta

Updated at: Wed, 16 Aug 2023 21:09:37 GMT

Step 1

Chop the chestnut mushrooms. Finely grate the parmigiano reggiano and keep the rind.

Step 2

Heat the oil in a large sauté pan or casserole dish. Add the mince and cook over a medium-high heat for 5-6 minutes, until browned.

Step 3

Meanwhile, boil a kettle. Put the porcini mushrooms in a small bowl and cover with 200ml just-boiled water. Set aside to soak for 10 minutes, then drain (keeping the liquid for later) and roughly chop.

Step 4

Add the soffritto mix and chestnut mushrooms to the mince with a pinch of salt and cook for 10-12 minutes, until softened.

Step 5

Add the tomatoes, miso, porcini mushrooms and their soaking liquid, plus the cheese rind. Bring to a simmer and bubble for 15 minutes, stirring occasionally and crushing the tomatoes with a wooden spoon. The mince should be cooked through with no pink meat remaining.

Step 6

Meanwhile, cook the pasta in a large pan of boiling water according to the pack instructions. Keep a mugful of the cooking water, then drain.

Step 7

Season the mince mixture with salt and pepper and remove the cheese rind.

Step 8

Stir in the pasta, adding a little of the reserved cooking water to help coat it in the sauce.

Step 9

Scatter over the grated cheese to serve.

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