Mushroom Stroganoff with Tagliatelle Pasta, Beans & Broccolini
- Prep time: 30 minutes
- Calories: 509
- 1 of Brown Onion
- 1 375g Pack of Sliced Mushrooms
- 80 g of Mushroom Strog Base
- 1⁄2 Bunch of Broccolini
- 2 Tsp of Dijon Mustard
- 30 g of Butter (pantry)
- 1⁄3 Cup of Sour Cream
- 150 g of Green Beans
- 1 Small Bunch of Flatleaf Parsley
- 1 200g Pack of Tagliatelle
- 2 of Garlic Clove
Prepare Ingredients:Finely dice the onion. Peel and mince the garlic. Bring a large pot of salted water to the boil.
Start Stroganoff:Heat butter in a frypan over medium heat, add onion and mushroom. Cook for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute. In a small bowl combine mushroom strog base, Dijon mustard and 1⁄4 cup water. Add to stroganoff, then bring to the boil and cook for about 5 minutes or until sauce has thickened slightly. Remove from heat.
Cook Greens:In the meantime, trim the ends off the green beans and broccolini. Carefully add to the pot of boiling water. Cook 2-3 minutes, or until slightly tender and still bright green. Reduce heat and remove broccolini and beans from water with a slotted spoon. Set aside and keep warm. Bring pot of water back to a boil.
Cook Pasta:Carefully add pasta and a large pinch of salt to the boiling water. Cook until al dente, about 5-6 minutes or to your liking. Drain and set aside. Drizzle with olive oil if desired. Roughly chop the parsley leaves.
Finish Stroganoff:Add sour cream and as much parsley as desired to the mushroom stroganoff, reserving some for garnish.
You Plate It:Divide the pasta, stroganoff, green beans and broccolini among plates. Sprinkle with remaining parsley. Enjoy!