Creamy Mushroom and Paprika Tagliatelle

Name: Creamy Mushroom and Paprika Tagliatelle with Parsley
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 2 Pieces of Red pepper; 250 Grams of Chestnut mushrooms; 2 Tbsp of Olive oil; 1 Tsp of Salt; 250 Grams of Tagliatelle; 20 Grams of Butter; 2 Grams of Smoked paprika powder; 2 Grams of Paprika powder; 400 Grams of Chopped tomatoes; 30 Grams of Tomato paste; 150 ML of Water; 1 Pieces of Vegetable stock cube; 5 Grams of Brown sugar; 1 Tsp of Black pepper; 15 Grams of Fresh parsley; 6 Grams of Dijon mustard; 60 Grams of Sour cream

with Parsley

This Hungarian inspired pasta feels decidedly anti-summer. It's comforting, warming and altogether wholesome.

Cals 722 · Prot 26 · Carbs 118 · Fat 18

Vegetarian

Family Friendly

35 min

Creamy Mushroom and Paprika Tagliatelle with Parsley

This Hungarian inspired pasta feels decidedly anti-summer. It's comforting, warming and altogether wholesome.

Cals 722 · Prot 26 · Carbs 118 · Fat 18

Vegetarian

Family Friendly

Ingredients

Red onion

1 Piece

Garlic cloves

2 Pieces

Red pepper

2 Pieces

Chestnut mushrooms

250 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Tagliatelle 5*10*

250 Grams

Butter 4*

20 Grams

Smoked paprika powder

2 Grams

Paprika powder

2 Grams

Chopped tomatoes

400 Grams

Tomato paste

30 Grams

Water

150 ML

Vegetable stock cube 15*

1 Piece

Brown sugar

5 Grams

Black pepper

0.5 Tsp

Fresh parsley

15 Grams

Dijon mustard 13*

6 Grams

Sour cream 4*

60 Grams

Allergens

*5 Eggs, *10 Wheat, *4 Milk, *15 Celery, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3017 / 722
Fats (g)	17.9
of which saturated (g)	9.7
Carbohydrates (g)	118
of which sugars (g)	15.6
Fibers (g)	14.2
Proteins (g)	26.4
Salt (g)	1.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep and fry

Peel and mince the onion and garlic. Chop the red bell pepper and mushrooms roughly. Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion, pepper and mushrooms and fry for 5-6 min.

2 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the tagliatelle and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

3 Simmer

Add the butter, garlic, smoked paprika and paprika powder to the pan and cook for 1 min further. Add the chopped tomatoes, tomato paste, measured water, vegetable stock cube, brown sugar and pepper and simmer for 10 min.

4 Serve

Meanwhile, chop the parsley finely. Once the sauce is ready, remove the pan from the heat and fold in the Dijon mustard, sour cream and chopped parsley. Toss the tagliatelle in the sauce and serve.

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