Mushroom Stroganoff Pasta Bake

  • 18 May - 24 May, 2024
  • Mag The Weekly
  • Cookery


· 375 g penne pasta

· 2-3 tablespoons olive oil

· 200 g portobello mushrooms

· 200 g Swiss brown mushrooms

· 200 g button mushrooms

· 20 g butter

· 1 brown onion

· 2 garlic cloves

· 2 tablespoons tomato paste

· 300 g light sour cream

· 1 teaspoon smoked paprika

· 120 g baby spinach

· ¼ cup chopped tarragon

· ¾ cup grated pizza cheese

· Flat-leaf parsley leaves, to serve


Cook pasta in a saucepan of salted boiling water following packet directions. Drain pasta, reserving one cup cooking liquid. Return pasta to pan. Cover to keep warm. Meanwhile, heat one tablespoon oil in a frying pan over high heat. Cook half the mushrooms, tossing occasionally, for five minutes or until golden. Transfer to a plate. Repeat with remaining oil and mushrooms. Set aside. Reduce heat to medium-low. Melt butter in same pan. Add onion. Cook until softened. Add garlic and cook until fragrant. Stir in tomato paste, sour cream and paprika. Simmer until the mixture has thickened slightly. Season with salt and pepper. Return mushrooms to pan with spinach and tarragon. Cook until heated through and spinach has just wilted. Preheat grill on high. Add mushroom mixture and reserved liquid to pasta. Toss to combine. Spoon into a dish and sprinkle with cheese. Grill until the cheese is golden and melted. Sprinkle with parsley. Serve.