This is just such a joyful bowl of unadulterated pasta inspired joy it's unbelievable.

It's the kind of thing I try to avoid making in all fairness as it's actually too good. I could have eaten the whole pot quite frankly.

I cant actually remember now but I reckon I probably did and if not there would have 100% been a sly spoonful pushed in my face here and there when I happened to wander into the kitchen.

This recipe is AMAZING!! 

Prep Time 15 mins

Cook Time 45 mins

Serves 4 (if you can bring yourself to share it with anybody)

Special Equipment - Big Casserole Pot

Ingredients:

1 Onion 

Olive Oil 

4 Garlic cloves 

a bunch of fresh Flat-Leaf Parsley (30g) 

500g Chestnut Mushrooms 

Salt and Pepper 

2 tsp Paprika 

½ tsp Chilli Powder 

2 tsp Dijon Mustard 

1 tbsp light Soy Sauce 

1 litre Vegetable Stock 

400g Tagliatelle 

250ml vegan Single Cream 

½ a Lemon

Instructions:

Peel and finely chop the onion.

Put 2 tablespoons of olive oil into a casserole pot over a medium heat.

As soon as it’s hot, add the onion and fry for 6 minutes, stirring occasionally. 

Meanwhile, peel and chop the garlic and pick the parsley leaves off their stalks. 

Finely chop the parsley stalks and thinly slice the mushrooms. 

Add the garlic and parsley stalks to the pot, and fry for 2 minutes. Then turn the heat up to medium-high and add the mushrooms, along with a pinch of salt and pepper. Fry for 10 minutes, stirring occasionally. 

Stir in the paprika and chilli powder, and cook for 2 minutes. 

Then add the mustard, soy sauce and stock. 

Give everything a stir, add the pasta and bring to the boil, then lower the heat and simmer with the lid on for 10–15 minutes, or until the pasta is al dente. 

Give the pasta a stir every couple of minutes to prevent it sticking to the bottom of the pot. 

Meanwhile, roughly chop the parsley leaves. 

When the pasta is ready, stir in most of the parsley leaves along with the vegan single cream and the juice of the lemon half. 

Cook through for a minute, then serve the stroganoff topped with the remaining parsley and a sprinkling of pepper.