Ingredients
For the stuffed mushrooms
2 slices bread
100g/3½oz spinach, washed and drained
85g/3oz cheddar cheese, chopped
2 tbsp ale
55g/2oz pine nuts
salt and freshly ground black pepper
2 tbsp olive oil
2 Portobello mushrooms
For the tomato sauce and pasta
1 tbsp olive oil
¼ onion, chopped
1 garlic clove, crushed
200g/7oz canned tomatoes
1 tbsp tomato purée
1 tsp caster sugar
2 tbsp ale
300g/10½oz fresh tagliatelle
2 sprigs fresh basil, to serve

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the stuffed mushrooms, place the bread, spinach, cheddar cheese, ale and pine nuts into a food processor, season with salt and freshly ground black pepper and pulse until well combined.
3. Heat one tablespoon of the olive oil in a non-stick frying pan and fry the mushrooms, stalk-side up, for two minutes.
4. Press the stuffing onto the stalk-side of the mushrooms and place onto a baking tray. Drizzle with the remaining one tablespoon of olive oil and transfer to the oven for eight minutes, or until the stuffing is crisp and golden-brown.
5. For the tomato sauce, in another saucepan, heat the olive oil and fry the onion until soft but not coloured.
6. Add the garlic to the pan and cook for a further one minute.
7. Add the canned tomatoes, tomato purée, caster sugar and ale to the pan and simmer for 4-5 minutes. Set aside to keep warm.
8. In another saucepan, cook the pasta according to packet instructions and drain.
9. Pour the sauce over the drained pasta and stir well to combine.
10 To serve, pile the pasta onto two serving plates and top with a stuffed mushroom. Garnish with the basil sprigs.