Happy New Year!
Did you all have a wonderful Christmas? I did but I am so glad all the turkey is out of the way. As the nights are dark and cold still though I sometimes feel I still need a little comfort food on an evening. But as its January and a month of resolutions and dieting I felt I should try and have a healthy take on things. So here is my version of Stroganoff...
Serves 2
1. Pasta
2. 1 tbsp olive oil
3. 1 small onion, chopped
4. 150g mushrooms (chunky slices)
5. 1 clove garlic, crushed
6. 2 tsp ground paprika
7. 3 tbsp dry sherry (just added a little water and was fine)
8 .1 tbsp tomato purée
9. 2 tsp Dijon mustard
10. squeeze of lemon juice
11. 2 tbsp half fat crème frâiche (I used fat free)
12. 2 hand fulls of baby spinach (just to add some greens)
13. Fresh chopped Parsley (for garnish)
How To Cook
1. Bring a large pan of water to the boil. Add the pasta (tagliatelle works well) and cook for 10 mins 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.
