Mushroom Stroganoff

The chilli, mustard and paprika combine to give this dish a lovely warmth, which match perfectly with the creamy mushroom sauce.

Ingredients

-1 people+

Metric

Method

1. 1

   Drizzle a little oil in a pan on a medium heat. Once hot, add the onion, mushroom and garlic and fry for 7 minutes until they start to brown.

   
2. 2

   Add in the paprika, chilli powder, mustard, and vegetable stock. Then stir and reduce the heat so the sauce simmers for a further 8 minutes and starts to thicken.

   
3. 3

   Meanwhile, fill a pan with boiling water and season with a pinch of salt. Transfer the pasta to the pan and cook as per the packet instructions.

   
4. 4

   Stir the vegan single cream, lemon juice, and most of the parsley into the sauce and season with salt and pepper to taste. Cook through on the lowest heat for a few minutes.

   
5. 5

   Drain the pasta and transfer to the pan with the stroganoff. Combine well with the sauce.

   
6. 6

   Top with extra parsley to serve.