Mushroom Stroganoff

• 14 oz pappardelle pasta
• 1 tbsp vegetable or olive oil
• 1 None onion, halved, thinly sliced
• 1 clove garlic, crushed
• 4 None Portobello mushrooms, thickly sliced
• 2 tsp sweet paprika
• 1 (14 oz) can tomato sauce
• 1 None chicken stock cube
• 1/2 cup sour cream
• 3 cups baby spinach

1. Cook pasta in a saucepan of boiling salted water for 12 mins, or until tender. Drain and return to pan.
2. Meanwhile, heat oil in a frying pan over high heat. Add onion and garlic and cook and stir for 3 mins, or until soft. Add mushrooms and paprika and cook and stir for 5 mins, or until soft.
3. Stir in tomato sauce, crumbled stock cube, sour cream and 1 cup of water. Bring to a boil. Reduce heat to low. Simmer gently for 5 mins, or until sauce reduces slightly.
4. Add spinach and stir until wilted. Season. Add sauce to pasta in pan and toss to combine. Serve.

pasta, vegetable, onion, clove garlic, portobello mushrooms, sweet paprika, tomato sauce, chicken, sour cream, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/29225 (may not work)