1 tbsp olive oil
1 brown onion, sliced
500g button mushrooms, sliced
1 clove garlic, crushed
1 tbsp sweet paprika
1 tbsp tomato paste
1/2 cup cream
300g sour cream
1 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 cup grated tasty cheese
- Preheat the oven to 180C. Cook pasta according to packet instructions.
- Place olive oil in a large frypan. Add onions and cook for 3 minutes until starting to soften. Add mushrooms and cook for 4-5 minutes until lightly brown. Season well with salt and pepper. Add garlic and cook, stirring, for a minute. Add paprika and tomato paste, and cook for a further minute. Pour in cream and sour cream, and stir to combine. Bring to a simmer and allow to bubble for 2-3 minutes to reduce slightly. Stir through tomato sauce and Worcestershire sauce.
- Drain pasta and add to the pan with mushroom cream sauce. Stir to coat well. Pour into an oven-proof casserole dish. Top with cheese and bake for 10-15 minutes until cheese is golden and bubbly.
- Serve immediately with steamed green vegetables or a salad.
Use button or cup mushrooms. Slice them thickly – about 5mm – so they don’t disappear into the pasta bake.
Use a frypan big enough to sauté all of the mushrooms without them stewing. You can cook them in batches if necessary.
Credits: Best Recipes