This delicious cheesy mushroom stroganoff pasta bake is rich, creamy and warming. It has all of the heartiness of a stroganoff, minus the beef, with the added bonus of that melty, cheesy ooze on top.
Ingredients
- 300g pasta
- 1 tbsp olive oil
- 1 brown onion, sliced
- 30g butter
- 500g button mushrooms, sliced
- 1 clove garlic, crushed
- 1 tbsp sweet paprika
- 1 tbsp tomato paste
- 1/2 cup cream
- 300g sour cream
- 1 tbsp tomato sauce
- 1 tbsp Worcestershire sauce
- 1 cup grated tasty cheese
Method
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Step 1Preheat the oven to 180C. Cook pasta according to packet instructions.
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Step 2Place olive oil in a large frypan. Add onions and cook for 3 minutes until starting to soften. Add mushrooms and cook for 4-5 minutes until lightly brown. Season well with salt and pepper. Add garlic and cook, stirring, for a minute. Add paprika and tomato paste, and cook for a further minute. Pour in cream and sour cream, and stir to combine. Bring to a simmer and allow to bubble for 2-3 minutes to reduce slightly. Stir through tomato sauce and Worcestershire sauce.
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Step 3Drain pasta and add to the pan with mushroom cream sauce. Stir to coat well. Pour into an oven-proof casserole dish. Top with cheese and bake for 10-15 minutes until cheese is golden and bubbly.
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Step 4Serve immediately with steamed green vegetables or a salad.
Recipe Notes
Notes:
Use button or cup mushrooms. Slice them thickly - about 5mm - so they don’t disappear into the pasta bake.
Use a frypan big enough to sauté all of the mushrooms without them stewing. You can cook them in batches if necessary.
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