Speedy sausage stroganoff tagliatelle
Make this budget-friendly pasta taste luxurious with the addition of soured cream – it makes the sauce extra silky.
SERVES 4 PREP 5 mins COOK 15 mins EASY
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 of parsley, chopped
1 Heat the butter and a drizzle of olive oil in a frying pan over a medium-high heat until the butter is 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 5 mins more until starting to brown. Stir in the paprika and cook for another minute before stirring in the soured cream, mustard and stock. Bring the mixture to a simmer and season.
2 Meanwhile, cook the pasta in a large pan of salted water following pack instructions, then drain and toss it with the sauce along with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.
GOOD TO KNOW fibre • 1 of 5-a-day
PER SERVING 826 kcals • fat 42g • saturates 20g • carbs 80g • sugars 7g • fibre 10g • protein 27g •salt 1.2g
Lemony tuna, tomato & caper one-pot pasta
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