Mushroom Stroganoff Pasta
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This vegetarian mushroom stroganoff pasta is easy to make and ready in around 20 minutes! The browned mushrooms, onions, garlic, thyme and cream make up the perfect creamy sauce to enjoy with the fusilli or spirali pasta. So comforting!
Prep time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
£0.91
Makes: 6
Table of Contents
Mushroom Stroganoff Pasta
This vegetarian mushroom stroganoff pasta is easy to make and ready in around 20 minutes! The browned mushrooms, onions, garlic, thyme and cream make up the perfect creamy sauce to enjoy with the fusilli or spirali pasta. So comforting!
Ingredients
- 1 large onion, diced (£0.15)
- 4 cloves of garlic, minced (£0.39)
- 500 g spirali pasta (£0.95)
- 500 g chestnut mushrooms, sliced into quarters (£0.75x2)=(£1.50)
- 2 tbsp Fresh thyme, leaves removed from the stem (£0.55)
- 300 ml single cream (£1.20)
- 1 lemon (£0.30)
- Handful of fresh parsley, torn to serve
Cupboard Essentials
- 1 tbsp rapeseed oil
- 200 ml beef stock/vegetable stock
- 1 tbsp Worcester sauce
- 1.5 tbsp cornflour + 2 tbsp cold water
- Salt & Pepper
Method
- Add the olive oil into a large non-stick frying pan on a high heat. Preheat the oil and then add the mushrooms into the pan. Refrain from stirring for around 5 minutes so that you get as much browning as possible, I fried my mushrooms in batches of two to maximise browning.
- Once the mushrooms have cooked, reduce the heat, stirring the onions & thyme into the pan with a pinch of salt. Continue to gently fry until the onions are translucent, this will take around 6 minutes.
- During this time, add your pasta to salted boiling water, timer set according to the packet time minus 2 minutes. For me, this was 8 minutes.
- Now that the onions are translucent, add the minced garlic, gently frying for a minute before adding the cream. Heat through and then add the beef stock and worcester sauce. Gently simmer whilst the pasta cooks.
- When the pasta timer about to go off, add the cornflour slurry into the sauce and heat until thickened.
- Transfer the undercooked pasta into the sauce and continue to cook on a low heat. Loosen with reserved pasta water if necessary and add the juice of half a lemon (more to taste) and stir to form the delicious stroganoff sauce. Continue to cook until the pasta is al dente and serve with lots of black pepper.
- Top with fresh parsley & dig in!
Nutrition
Servings: 6 servings
Fat: 11g
Calories: 421kcal
Carbohydrates: 67g
Protein: 14g
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