Mushroom stroganoff with gremolata

Photographer: Mark O'Meara

Our mushroom stroganoff uses evaporated milk and adds in lentils to make this traditional creamy vegetarian dish healthier without compromising on taste.

Serves: 4

Time to make: 20 mins

Ingredients

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1 large onion, thinly sliced
6 cups sliced mushrooms
1 teaspoon cornflourcornstarchX
375ml can light evaporated milk
2 tablespoons no-added-salt tomato paste
1 teaspoon reduced-salt vegetable stock powder
400g can no-added-salt brown lentils, drained, rinsed
250g pappardelle pasta
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 teaspoons zest of lemon
2 cups steamed green beans, to serve

Instructions

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Spray a large non-stick frying pan with olive oil and set over medium heat. Gently fry onion for 2 minutes, or until just softened. Add mushrooms and cook for a further 3 minutes.
Mix cornflour with 2 tablespoons of evaporated milk until smooth. Add to pan, with tomato paste, stock powder and remainder of the milk. Add lentils and stir until heated through and slightly thickened. Add 2–3 tablespoons of water to thin sauce, if needed.
Meanwhile, cook pasta according to packet instructions, or until al dente. Mix parsley with lemon zest to make gremolata.
Divide pasta among four bowls. Top with mushroom stroganoff and sprinkle with gremolata. Serve with green beans.

Variations

Make it vegan: Use a soy evaporated milk and check stock powder and pappardelle are vegan.

Nutrition Info (per serve)

Calories 467 cal

Kilojoules 1960 kJ

Protein 25 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 18 g

Dietary fibre 12 g

Sodium 280 mg

Calcium 340 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.