1 tbsp olive oil
1 small onion, chopped
75g button mushrooms
150g white closed cup mushrooms, sliced
150g large flat mushrooms, sliced
1 clove garlic, crushed
2 tsp ground paprika
3 tbsp vegetarian dry sherry
1 tbsp tomato purée
2 tsp Dijon mustard
squeeze of lemon juice
150ml half fat crème frâiche
2 tbsp chopped fresh flat parsley
- Bring a large pan of water to the boil. Add the tagliatelle and cook for 10 mins or according to packet instructions until the pasta is just tender.
- Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, add onions and the mushrooms and sauté for five minutes over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds, stirring all the time.
- Stir in the sherry, tomato pureé, mustard and lemon juice, and cook for about 30 seconds, stirring. Stir in the crème frâiche and cook over a gentle heat until piping hot. Season to taste.
- Drain the tagliatelle and divide between four bowls. Top with the mushroom mixture and scatter over the parsley.