Spring onion and mushroom stroganoff pasta is the perfect way to whip up a stroganoff for a mid-week dinner as it only takes 20 minutes to get ready. The perfect excuse not to spend any more time in the kitchen! This vegetarian stroganoff option is family friendly and made up of fridge staples. If you don’t have any leeks you can always just substitute in more spring onions. We love the combination of flavours in this spring onion and mushroom stroganoff – not to mention how delicious the creamy sauce is with pasta. Mushrooms, cream and carbohydrates – all of our favourites!
- 150g fettuccine or tagliatelle pasta
- 4tsp olive oil
- 4-6 spring onions, trimmed and finely sliced
- 2 baby leeks, trimmed and finely sliced
- Knob of butter
- 250g mushrooms (a mixture of cup, chestnut and oyster), sliced or chopped
- Salt and ground black pepper
- 4tbsp white wine
- 100ml crème fraîche
- About 1tbsp chopped fresh parsley
Cook the pasta in a large pan of boiling salted water, according to pack directions.
Meanwhile, heat half the oil in a frying pan, and cook the spring onions and leek for 2 mins. Take out of the pan and set aside in a large bowl.
Turn up the heat and add the rest of the oil, the butter and mushrooms, and fry for 5 mins until browned. Season well and put in the bowl with the spring onions and leek. Drain pasta and add to vegetables.
Spoon the wine into the pan, let it bubble, then add the crème fraîche and just heat it through. Add the parsley.
Divide pasta and vegetables between 2 hot bowls and spoon the sauce over. Serve with a spinach and nut salad, if liked.
Woman's Weekly cookery editor Sue McMahon says: Use more spring onions if you don’t have leeks.