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
Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Return to pot. Cover to keep warm.
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.
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.
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.
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.