Mushroom stroganoff pasta bake
This creamy, comforting dish is packed with rich flavours and perfect for chilly nights.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1 cup sour cream (or dairy-free alternative)
- 1 teaspoon paprika
- 250g pasta of choice
- ½ cup grated cheese (or vegan alternative)
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan, sauté onion and garlic until fragrant.
- Add mushrooms and cook until softened.
- Pour in vegetable broth and simmer for 5 minutes.
- Stir in sour cream and paprika, mix well.
- Combine with cooked pasta, transfer to a baking dish, and top with cheese.
- Bake at 180°C until golden and bubbly.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
