Mushroom Stroganoff with Tagliatelle and Broccolini

Nutrition per serving

Calories592 kcal
Protein28.3 g
Carbs122.2 g
Fats3.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Sugars14.1 g
Fiber12.4 g
Sodium164 mg

Ingredients

Broccolini (tenderstem)
White or chestnut mushrooms
Tagliatelle Pasta
Onion
Lemon
Parsley
Plain soy yogurt
Paprika
Ketchup
Vegan Worcestershire Sauce
Preparations
1. Coarsely chop the mushrooms.

2. Chop the broccolini in half.

3. Peel/finely dice the onion.

4. Chop the parsley.

Cooking Instructions
1. Cook the pasta in lightly salted boiling water according to package instructions until al dente. Add the broccolini to the pasta 3 minutes towards the end of the pasta cooking time. Drain once cooked and separate the pasta from the broccolini.

2. Place the mushrooms into a bowl with ½ a tbsp of olive oil and mix to coat.

3. Heat a medium frying pan over high heat, once hot, add the mushrooms and cook for 2 minutes until browned. Transfer to a bowl and set aside.

4. Return the pan with ½ a tbsp of olive oil over medium heat. Add the onions and cook for 3 minutes until translucent, not browned. Stir in the ketchup with ½ a tsp of paprika, 3 tbsp of water, ½ a tsp of lemon juice, a small pinch of lemon zest, ½ a tsp of Worcester sauce and the mushrooms. Stir and cook until thickened.

5. Once the liquid has reduced, add the soy yogurt, stir and season with a pinch of salt (optional) and pepper to taste.

6. Serve the stroganoff on top of the pasta with the parsley sprinkled over the top and the broccolini on the side.