This creamy stroganoff is perfect for a chilly autumn evening meal. The tagliatelle is a good source of complex carbohydrate which provides slow release energy, replacing that lost after a busy day. A rich carbohydrate meal is also thought to promote the production of the brain chemical serotonin, helping to make you feel relaxed and aid a restful night's sleep. The use of the half fat crème fraiche keeps the fat content of the dish down without affecting the creamy texture. Each serving contains only 14% of the GDA (Guideline Daily Amount) for fat.
Bring a large pan of water to the boil. Add the tagliatelle and cook for 10mins or according to packet instructions until just tender.
Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan, when hot add onions the mushrooms and sauté for 5 mins over a high heat until golden brown. Add the garlic and paprika cook for 30 seconds stirring.
Add the sherry, puree mustard and lemon juice, stir and cook for about 30 seconds, stirring. Stir in the creme fraiche 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.
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|Serving Size: 1 Serving (219g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 35.5mg||1 %|
|Potassium 429.6mg||11 %|
|Total Carbohydrate 74.6g||22 %|
|Dietary Fiber 10.6g||43 %|
|Sugars, other 63.9g|
|Protein 7.6g||11 %|
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Calories per serving: 357
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