Mushroom Stroganoff Pasta Bake

This delicious, hearty meal is one of them dishes that will get the whole family talking. A vegetarian meal full of flavour and passion. Perfect for a cold day as it will warm even the coldest of hearts!

Ingredients:

3 Cups Pasta (of you preference)

2 tbs olive oil

200g portobello mushrooms, thickly sliced

200g Swiss brown mushrooms, halved

200g button mushrooms, halved

20g butter

1 brown onion, thinly sliced

2 garlic cloves, crushed

1/2 cup dry white wine

2 tbs tomato paste

300g tub light sour cream

1 tspsmoked paprika

120g baby spinach

1/4 cup chopped fresh tarragon

3/4 cup grated pizza cheese

Method:

1. Cook pasta in a large saucepan of boiling water, add salt to this water to stop pasta sticking. Drain pasta and return to pan. Cover to keep warm.

2. heat oil in a large frying pan, high heat. Cook half the mushrooms, tossing occasionally, for 4 to 5 minutes or until golden. Transfer to a plate and repeat with remaining oil and mushrooms.

3. Reduce heat to medium and melt butter adding in the onion stirring for 3 to 4 minutes or until softened. Add garlic cook for 30 seconds and then add wine. Have this simmer for 2 minutes. Stir in tomato paste, sour cream and paprika. Simmer again for 2 to 3 minutes or until mixture has thickened slightly. Add salt and pepper to taste and then add precooked mushrooms to pan with spinach and tarragon. Cook for 2 minutes.

4. Preheat grill on high. Add mushroom mixture and pasta and mix thoroughly through. Pour mixture into a ovenproof dish and garnish with with cheese. Grill for 4 to 5 minutes or until cheese is golden and melted and Serve