Name: Mushroom stroganoff
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 375 gram packet pappardelle; 1 tablespoon vegetable or olive oil; 1 brown onion, halved, thinly sliced; 1 clove garlic, crushed; 4 large flat mushrooms, thickly sliced; 2 teaspoon sweet paprika; 410 gram can tomato purée; 1 large chicken stock cube (or use vegetable for vegetarian); 1/2 cup sour cream; 100 gram baby spinach leaves

Mushroom stroganoff

Dig into this mushroom stroganoff recipe for a delicious dinner.

Serves 4

Prep

Cook

30M

Total

35M

Skip to Recipe

Ingredients

375 gram packet pappardelle

1 tablespoon vegetable or olive oil

1 brown onion, halved, thinly sliced

1 clove garlic, crushed

4 large flat mushrooms, thickly sliced

2 teaspoon sweet paprika

410 gram can tomato purée

1 large chicken stock cube (or use vegetable for vegetarian)

1/2 cup sour cream

100 gram baby spinach leaves

Method

1.Cook pasta in a saucepan of boiling salted water for 12 minutes or until tender. Drain; return to pan.

2.Meanwhile, heat oil in a frying pan over high heat. Add onion and garlic; cook and stir for 3 minutes or until soft. Add mushroom and paprika; cook and stir for 5 minutes or until soft.

3.Stir in tomato purée, crumbled stock cube, sour cream and 1 cup water. Bring to the boil. Reduce heat to low. Simmer gently for 5 minutes or until sauce reduces slightly.

4.Add spinach; stir until wilted. Season. Add sauce to pasta in pan; toss to combine. Serve.