Mushroom Stroganoff with Tagliatelle Pasta, Beans & Broccolini
- Prep time: 30 minutes
- Calories: 509
- 1 Brown Onion
- 1 375 Gram Pack of Sliced Mushrooms
- 80 Grams of Mushroom Strog Base
- 0.5 Bunch of Broccolini
- 2 Teaspoons of Dijon Mustard
- 30 Grams of Butter (pantry)
- 0.3 Cups of Sour Cream
- 150 Grams of Green Beans
- 1 Small Bunch of Flatleaf Parsley
- 1 250 Gram Pack of Tagliatelle No.82
- 2 Garlic Clove
Prepare Ingredients:Small dice onion. Peel and mince the garlic. Heat a large pot of salted water to boil.
Start Stroganoff:Heat the butter in a large pot (or frypan) over medium heat, add onion and mushroom. Cook, stirring, for 5 minutes or until soft. After 5 minutes, add garlic. Cook, stirring, for 1 minute. In a measuring cup, add mushroom strog base, Dijon mustard and ¼ cup water. Stir to combine. Add mixture to stroganoff, then bring to the boil for about 5 minutes or until sauce has thickened slightly. Turn off heat, then cover to keep warm.
Cook Green Beans:In the meantime, trim the ends off the green beans and broccolini. Carefully add to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and slightly tender. Reduce heat and remove from water with tongs. Bring pot of water back to a boil.
Cook Pasta:Carefully add pasta and a pinch of salt to 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:Stir in sour cream and as much parsley as desired, reserving some for garnish.
You Plate It:Divide the pasta, stroganoff, green beans and broccolini among plates. Sprinkle with remaining parsley. Enjoy!