Mushroom Stroganoff Pasta Bake

Ingredients (serves 2)

500g mushrooms (I used chestnut)

1 red onion

2 garlic gloves

1 tbsp olive oil

1 tsp Dijon mustard

1 tsp paprika

1 can coconut milk(full fat)

½ juice lemon

handful fresh parsley

250g pasta (I used brown rice, gluten-free)

Firstly, slice up the mushrooms, dice the onion and garlic

Heat a non stick pan with olive oil adding in the mushrooms, onion, garlic and fry together until the mushrooms soften roughly 5 minutes

Now add in the mustard + paprika + coconut milk + lemon juice + parsley + raw pasta and stir and simmer together for 5 minutes

Finally, pour the pasta mix into an oven proof baking dish and bake at 200C (fan oven) 390F for 15 minutes

FAQ’s:

Not gluten free? Simply use any pasta you want

What can I use instead of coconut milk? You could try soya or oat cream with added water (sorry I haven’t tested it)

Can I use any mushrooms? Yes, any will work fine so use what you have

Is the pasta cooked when adding to the sauce? No, you add the raw pasta to the mushroom sauce it will then soften whilst it simmers and when baked!