Mushroom Stroganoff with Tagliatelle and Broccolini
Nutrition per serving
Calories | 623 kcal |
Protein | 27.9 g |
Carbs | 119.2 g |
Fats | 9 g |
Saturated Fat | 3.6 g |
Monounsaturated Fat | 1.7 g |
Polyunsaturated Fat | 0.5 g |
Sugars | 12.8 g |
Fiber | 12.2 g |
Sodium | 172 mg |
Ingredients
Broccolini (tenderstem) | |
White or chestnut mushrooms | |
Tagliatelle Pasta | |
Onion | |
Lemon | |
Parsley | |
Sour Cream | |
Paprika | |
Ketchup | |
Vegan Worcestershire Sauce |
Preparations
1. Coarsely chop the mushrooms.
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.
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 2 ½ tbsp of sour cream, 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.