Speedy sausage stroganoff tagliatelle
By Esther Clark
Contains pork – recipe is for non-Muslims only
Make our budget-friendly quick sausage stroganoff tagliatelle for a simple family dinner. This filling bowl takes just five minutes to prepare
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Prep:5 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 826
-
fat 42g
-
saturates 20g
-
carbs 80g
-
sugars 7g
-
fibre 10g
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protein 27g
-
salt 1.2g
Ingredients
- 20g unsalted butter
- olive oil, for drizzling
- 6 pork sausages
- 350g chestnut mushrooms, sliced
- 1 tsp sweet smoked paprika
- 300ml soured cream
- ½ tbsp wholegrain mustard
- 150ml beef stock
- 400g dried tagliatelle
- small bunch parsley, chopped
Method
Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausagemeat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add the mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, mustard and stock. Bring to a simmer and season to taste.
Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
