Creamy Mushroom Tagliatelle Stroganoff
By Cook VegetarianThis luxurious and filling pasta dish is comfort food at its very best.Looking for more pasta recipes? Look no further.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
14 total- 350 g of tagliatelle
- 1 tbsp of olive oil
- 1 small of onion, chopped
- 75 g of button mushrooms
- 150 g of closed cup mushrooms, sliced
- 150 g of flat mushrooms, sliced
- 1 clove of garlic, crushed
- 2 tsps of paprika, ground
- 1 tbsp of tomato puree
- 2 tsps of dijon mustard
- 1 squeeze of lemon juice
- 150 ml of half fat creme fraiche
- 2 tablespoons of fresh parsley, chopped
- 3 tablespoons of vegetarian dry sherry
Method
4 stepsStep 1
Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins (or according to packet instructions) until the pasta is just tender.
Step 2
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.
Step 3
Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.
Step 4
Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.