Easy mushroom stroganoff with tagliatelle and kale

Name: Easy mushroom stroganoff with tagliatelle and kale | Asda Good Living
Total time: 20 min
Yield: 4
Cuisine: Russian
Ingredients: 220g Dried Tagliatelle; 150g Extra Special Cavolo Nero Kale, thinly sliced; 15g Unsalted Butter, cubed; 2tbsp Sunflower Oil; 1 Medium Onion, finely chopped; 2 x 250g Packs of Chestnut Mushrooms, quartered; 2 Garlic Cloves, crushed; 1tbsp Plain Flour; 250ml Hot Vegetable Stock, made with 1 stock cube; 4tbsp 50% Less Fat Crème Fraîche; 1tsp Paprika; A Small Bunch Fresh Parsley, leaves roughly chopped (optional)

Flash-fried creamy mushrooms and buttered pasta with fresh green kale makes a fast and flavourful meal.

By Asda Good Living,28th February 2023

Cook: 20 Mins

Serves: 4

Price: £1.01 per serving

Nutritional Information

Each 401g serving contains

Energy
7130kj
425kcal

21%

Fat
13.6g

Med
19%

Saturates
4.8g

Low
2.4%

Sugars
5.2g

Low
6%

Salt
0.92g

Low
15%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1778kj/425kcal

Ingredients

220g Dried Tagliatelle

150g Extra Special Cavolo Nero Kale, thinly sliced

15g Unsalted Butter, cubed

2tbsp Sunflower Oil

1 Medium Onion, finely chopped

2 x 250g Packs of Chestnut Mushrooms, quartered

2 Garlic Cloves, crushed

1tbsp Plain Flour

250ml Hot Vegetable Stock, made with 1 stock cube

4tbsp 50% Less Fat Crème Fraîche

1tsp Paprika

A Small Bunch Fresh Parsley, leaves roughly chopped (optional)

Method

Start by cooking the pasta. Fill a saucepan one-third full with water, cover with a lid and bring to the boil. Add the tagliatelle, reduce the heat and cover the pan loosely with a lid. Simmer for 5 mins, stirring occasionally to separate the strands.

Add the kale to the pasta, cover loosely and cook for a further 3–4 mins, or until both are tender. Drain in a colander then return to the pan, toss with the butter and plenty of freshly ground black pepper.

While the pasta is cooking, place a large, deep frying pan over a medium-high heat. Add the oil and onion and fry for 2 mins or until beginning to soften, stirring regularly. Add the mushrooms, increase the heat and fry together for 3–4 mins, or until nicely browned. Add the garlic and cook for a few seconds more, stirring.

Sprinkle over the flour and toss through the mushrooms. Stir in the stock in a thin stream, stirring constantly. Bring the liquid to a simmer and cook for 2 mins, stirring regularly.

Reduce the heat slightly, stir in the crème fraîche and sprinkle with the paprika. Simmer gently for 1–2 mins more. Adjust the seasoning to taste and serve the creamy mushrooms with the tagliatelle and kale, sprinkled with chopped parsley, if you like.

Cook’s tip: You could use sliced curly kale or green cabbage instead of the cavolo nero.