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Mushroom Stroganoff with Pasta

By chef Gulasch

A creamy mushroom sauce with cream and herbs, served with pasta. A great autumn lunch.

19 min
Medium

4 min prep · 15 min cook

Mushroom Stroganoff with Pasta
620 kcal · per serving
Protein 21g Carbs 97g Fat 14g
Ingredients

What you will need

8 items · serves 1
  • Champignons 125 g
  • Tagliatelle 125 g
  • Cooking cream 62.5 ml
  • Onion 0.5 pcs
  • Mustard 0.5 tbsp
  • Tomato Paste 0.5 tbsp
  • Ground Paprika 0.5 tsp
  • Parsley 0.25 pcs

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Method

Steps to cook

11 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍝✨

  2. Slice the onion. Peel the onion and cut it into strips

  3. Slice the mushrooms. Clean the mushrooms and slice them

  4. Chop the parsley. Optionally chop the parsley

  5. Cook the tagliatelle. Place the tagliatelle into boiling salted water and cook over medium heat for about 8 minutes, ideally al dente according to the package instructions

  6. Saute the onion. Fry the onion in a pan over medium heat for about 5 minutes until golden brown

  7. Add the mushrooms. Add the mushrooms, season with salt and pepper, and cook over medium heat for about 5 minutes

  8. Add the paprika and tomato paste. Add the paprika and tomato paste and briefly saute over medium heat for about 1 minute

  9. Add the cream and mustard. Add the cream and mustard and cook over low heat for about 2-3 minutes

  10. Mix with the sauce. Add the pasta and optionally the parsley to the sauce and mix well

  11. Serve. Serve 🍝✨

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