Mushroom Stroganoff

clock 5 minutes + 20 minutes bowl Serves 4


  • 300g dried pappardelle pasta
  • 1 Tbsp vegetable oil
  • 1 onion, halved, thinly sliced
  • 1 clove garlic, crushed
  • 4 large flat mushrooms, thinly sliced
  • 2 tsp sweet paprika
  • 410g can tomato purée
  • 1 vegetable stock cube, crumbled
  • ½ cup sour cream
  • 120g baby spinach leaves
  • Salt
  • Freshly ground black pepper
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  • 1. Cook pasta in a large saucepan of boiling salted water on high for 12 minutes or until tender. Drain and return to pan.

  • 2. Meanwhile, heat oil in a large frying pan over a high heat. Add onion and garlic and cook,stirring, for 3 minutes or until soft. Add mushroom and paprika and continue to cook for 5 minutes, or until soft.

  • 3. Stir tomato purée through the mushroom mixture with the crumbled stock cube, sour cream and 1 cup of water. Bring to a boil. Reduce heat to low and simmer gently for 5 minutes, or until sauce reduces slightly.

  • 4. Add spinach, stirring through until wilted. Season to taste.

  • 5. Pour sauce over pasta and toss to combine. Serve immediately.

  • Tip: Instead of pasta, you could also serve the stroganoff with rice or mashed potato.

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