Creamy Mushroom and Paprika Tagliatelle

with Parsley
This Hungarian inspired pasta feels decidedly anti-summer. It's comforting, warming and altogether wholesome.
Cooking time: 35 min
Cals 715 · Prot 26 · Carbs 121 · Fat 18
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Red onion
1 Piece
Garlic cloves
2 Pieces
Red pepper
2 Pieces
Chestnut mushrooms
250 Grams
Olive oil
2 Tbsp
1 Tsp
250 Grams
Salted butter
20 Grams
Smoked paprika powder
2 Grams
Paprika powder
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
150 ML
Vegetable stock cube
1 Piece
Brown sugar
5 Grams
Black pepper
0.5 Tsp
Fresh parsley
15 Grams
Dijon mustard
6 Grams
Sour cream
60 Grams


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.
Tips for fussy eaters
Can't handle the heat? Go easy on the cayenne!
Pro tip
This one reheats well! Have the leftovers for lunch the following day.

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