Mushroom Stroganoff Pasta Bake

british

Mushroom Stroganoff Pasta Bake

This mushroom stroganoff pasta bake is the epitome of healthy comfort food. Packed with fresh vegetables, coconut milk, and gluten-free pasta, this one has so much natural flavour you won’t even know it's vegan!

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Ingredients

  • chestnut mushrooms 500 g (sliced)
  • red onion 1 (diced)
  • garlic cloves 2 (diced)
  • olive oil 1 tbsp
  • Dijon mustard 1 tsp
  • paprika 1 tsp
  • coconut milk 2
  • lemon ½ (juice)
  • fresh parsley 1 handful (chopped)
  • free from fusilli pasta 400 g

Method

  • Preheat the oven to 200°C/180°C fan/gas mark 6.
  • Slice the mushrooms and dice the onion and garlic. Juice the lemon. Chop the parsley leaves.
  • Heat the olive oil on a medium heat, in a non-stick pan, adding in the mushrooms, onion and garlic, then fry until the mushrooms soften, around 5 minutes.
  • Stir in the mustard, paprika, coconut milk, lemon juice, parsley, pasta and stir and simmer for 5 minutes.
  • Pour the mixture into an ovenproof baking dish and bake in the oven for 15 minutes. Leave to stand for a few minutes before serving, then plate up and enjoy!

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