Mushroom stroganoff pasta

• 240 g dried egg noodles
• 2 tbsp olive oil
• 1 medium onion, diced
• 400 g mushrooms, sliced
• 3 garlic cloves, minced
• 1 tbsp paprika
• 1 tbsp plain flour
• 300 ml vegetable broth
• 120 g sour cream
• 10 g fresh parsley, chopped

Method

1. 1

   Cook the egg noodles in salted boiling water according to package directions, then drain.

2. 2

   Heat the olive oil in a large skillet over medium heat and cook the onion for 5 minutes until softened.

3. 3

   Add the mushrooms and cook for 8 minutes until browned and any liquid has evaporated.

4. 4

   Add the garlic and paprika and cook for 1 minute, then stir in the flour.

5. 5

   Pour in the vegetable broth and simmer for 5 minutes until thickened, then stir in the sour cream.

6. 6

   Toss with the noodles and top with parsley.