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Mushroom stroganoff pasta bake recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Vegetarian pasta bake loaded with veggies, kid-friendly.
Ingredients:
  • 375g penne pasta
  • 36.40 gm extra virgin olive oil
  • 200g portobello mushrooms, thickly sliced
  • 200g Swiss brown mushrooms, halved
  • 200g button mushrooms, halved
  • 20g butter
  • 1 brown onion, thinly sliced
  • 125.00 gm dry white wine
  • 44.40 gm tomato paste
  • 300g Light Sour Cream
  • 2.50 gm smoked paprika
  • 120g baby spinach
  • 62.50 ml chopped fresh tarragon
  • 187.50 ml grated pizza cheese
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • Boil pasta in salted water according to package instructions. Reserve 1⁄3 cup of cooking liquid before draining. Return pasta to the pan and cover to keep warm.
  • Heat 1 tablespoon oil in a large frying pan over high heat. Cook half of the mushrooms until golden, about 4 to 5 minutes, tossing occasionally. Transfer to a plate and repeat with remaining oil and mushrooms. Set aside.
  • Lower the heat to medium-low. Melt butter in the pan, then add the onion. Cook and stir for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant. Pour in the wine and simmer for 2 minutes until reduced by half. Stir in the tomato paste, sour cream, and paprika. Simmer for 2 to 3 minutes until slightly thickened. Season with salt and pepper. Add back the mushrooms, spinach, and tarragon. Cook for 2 minutes until heated through and the spinach wilts slightly.
  • 1. Preheat the grill to high heat. 2. Combine the mushroom mixture and reserved liquid with the pasta, toss well. 3. Transfer the mixture to an 8-cup-capacity oval ovenproof dish. 4. Sprinkle cheese on top. 5. Grill for 4 to 5 minutes until the cheese is golden and melted. 6. Finish with a sprinkle of fresh parsley before serving.

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