MUSHROOM STROGANOFF TAGLIATELLE

Creamy paprika sauce and earthy mushrooms make this stroganoff pasta a hearty vegetarian delight in under 30 minutes.

INGREDIENTS
- 300 g tagliatelle (10 oz)
- 2 tbsp butter (30 g)
- 1 onion, diced
- 250 g mushrooms, sliced (9 oz)
- 1 tsp paprika (5 g)
- 200 ml sour cream (¾ cup)
- Salt and pepper to taste
- Parsley, chopped (2 tbsp / 30 ml)

STEP-BY-STEP COOKING INSTRUCTIONS
- Cook tagliatelle until al dente.
- Melt butter, sauté onion and mushrooms.
- Add paprika, stir well.
- Stir in sour cream, season.
- Toss pasta, garnish with parsley.

HELPFUL COOKING TIPS
1.  Use a mix of mushrooms (button, cremini, portobello) for layered flavor.
2.  Deglaze pan with a splash of white wine before adding sour cream.
3.  Cook mushrooms on high heat to avoid sogginess.
4.  Add smoked paprika for depth.
5.  Stir in fresh parsley at the end for freshness.

PREP & COOKING TIMES
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes

NUTRITIONAL INFORMATION (PER SERVING, 4 SERVINGS)
- Calories: ~450 kcal
- Protein: 12 g
- Carbohydrates: 55 g
- Fat: 18 g

DIETARY TAGS
- Vegetarian
- Comfort food

ALLERGEN INFORMATION
- Contains dairy (butter, sour cream)
- Contains gluten (pasta)