Print
One Pot Mushroom Stroganoff Pasta
- Total Time: 23 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 1 tbsp extra virgin olive oil
- 1 brown onion, finely chopped
- 400 g mushrooms, sliced
- 400 g tin lentils
- 750 ml beef stock
- 240 ml lite coconut milk
- 300 g pasta spirals
- 1 tbsp smoked paprika
- 2 large cloves garlic, crushed
- 1 tbsp plain flour
- 1/2 lemon, juiced
- 1/4 cup parsley leaves, finely chopped
- 1/4 cup parmesan cheese to serve (optional)
Instructions
- In a wide saucepan/wok, heat the olive oil on a medium/high heat and add the onions. Saute for 3 minutes or until they start to soften and lightly brown.
- Add the mushrooms, lentils stock, coconut milk, pasta, paprika and garlic and bring to the boil. Add a generous crack of fresh black pepper and stir thoroughly and ensure the pasta is immersed in the liquid. Cover with a lid and cook for 13-15 minutes or until the pasta is al-dente.
- Remove the lid, add the flour and lemon juice and stir well for an additional 1-2 mins or so until the liquid has mostly evaporated. Serve with chopped parsley and optional parmesan cheese.
Notes
Dairy-free option: Skip the parmesan or use vegan cheese instead. It’s important to make sure the pasta is immersed in the liquid here – if it looks like you don’t have enough liquid to cover the pasta, you can add a bit more stock but you may need to ensure it cooks off before serving.
- Prep Time: 5 mins
- Cook Time: 18 mins
