Creamy linguine with mushroom and nut ragu

Preparation

What to do with leftover nut roast… Spin it into an easy, flavour-packed sauce for pasta with this clever recipe.

1. Finely dice the red onion. Heat the oil in a large saucepan and fry the onion for 5-6 minutes, or until soft. Slice the garlic and pick and chop the rosemary leaves, then add to the onion for added punch and continue to cook for 2 minutes.

2. Slice the mushrooms, add to the pan and cook for 6-8 minutes, until the mushrooms are soft. Crumble in three-quarters of the nut roast and continue to cook for a couple of minutes, before stirring through the crème fraîche and stock. Continue to cook until you have a creamy sauce. Crumble through the Stilton and season to tase.

3. Meanwhile, cook the linguine in a pan or boiling water for 10-12 minutes, until al dente. Reserve a cupful of the pasta water and then drain. Add the drained pasta to the sauce, with enough of the pasta water to make a coating sauce. Divide into serving bowls and crumble over the remaining nut loaf for crunch.

Portion size 302g.