Mushroom Stroganoff

Name: Mushroom Stroganoff
Ingredients: 14 oz pappardelle pasta; 1 tbsp vegetable or olive oil; 1 None onion, halved, thinly sliced; 1 clove garlic, crushed; 4 None Portobello mushrooms, thickly sliced; 2 tsp sweet paprika; 1 (14 oz) can tomato sauce; 1 None chicken stock cube; 1/2 cup sour cream; 3 cups baby spinach

10 ingredients

4 steps

Ingredients

14 oz pappardelle pasta
1 tbsp vegetable or olive oil
1 None onion, halved, thinly sliced
1 clove garlic, crushed
4 None Portobello mushrooms, thickly sliced
2 tsp sweet paprika
1 (14 oz) can tomato sauce
1 None chicken stock cube
1/2 cup sour cream
3 cups baby spinach

Directions

1

Cook pasta in a saucepan of boiling salted water for 12 mins, or until tender. Drain and return to pan.
2

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

Stir in tomato sauce, crumbled stock cube, sour cream and 1 cup of water. Bring to a boil. Reduce heat to low. Simmer gently for 5 mins, or until sauce reduces slightly.
4

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