Ingredients
375g pappardelle
2 tablespoons olive oil
1 onion, halved, thinly sliced
2 cloves garlic, crushed
600g cup mushrooms, sliced
2 vegetable stock cubes (10g each), crumbled
¼ cup tomato paste
2 tablespoons Worcestershire sauce
250g tub sour cream
¼ cup chopped fresh parsley
Method
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Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Return to pot. Cover to keep warm.
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Meanwhile, heat oil in a large, non-stick frying pan over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add mushrooms. Cook, stirring occasionally, for about 10 minutes, or until mushrooms are tender.
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Dissolve stock cubes in 1 cup boiling water. Add to pan with paste and sauce. Stir to combine. Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Remove from heat.
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Stir in sour cream until combined. Return pan to a medium to low heat. Simmer for about 5 minutes, or until slightly thickened. Season with salt and pepper. Stir in parsley.
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Transfer sauce to pot with pasta. Stir to combine. Serve.
TIP! Pappardelle can replaced with linguine, spaghetti or penne. For extra vegetables, add 1 sliced zucchini with mushrooms.
