Creamy Mushroom Tagliatelle Stroganoff

Ingredients

350g tagliatelle
1 tablespoon olive oil
1 small onion, chopped
75g button mushrooms
150g closed cup mushrooms, sliced
150g flat mushrooms, sliced
1 clove garlic, crushed
2 teaspoons paprika, ground
3 tablespoons vegetarian dry sherry
1 tablespoon tomato puree
2 teaspoons Dijon mustard
1 squeeze lemon juice
150ml half fat creme fraiche
2 tablespoons fresh parsley, chopped

Method

1
Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins (or according to packet instructions) until the pasta is just tender.
2
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.
3
Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.
4
Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.