Mushroom Stroganoff Pasta Bake
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Ingredients (serves 2)
500g mushrooms (I used chestnut)
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!