Creamy Mushroom Stroganoff

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 10 min or until softened

While the onion is softening, boil a kettle

Peel and finely chop (or grate) your garlic

Cut your chestnut mushrooms into quarters

Strip your thyme from their stems and chop them finely, discard the stems

Once the onion has softened, add the chopped garlic, mushroom quarters, half your ground smoked paprika and half the chopped thyme (save the rest for later!) to the pan

Season with salt and a generous amount of pepper

Spread the mushrooms out as much as possible and allow to cook, without stirring, for 5-10 min or until caramelised

Meanwhile, add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite

Once done, drain the cooked pasta, reserving a cup of the starchy pasta water

While the pasta is cooking, combine the remaining chopped thyme, crème fraîche and a generous amount of pepper in a bowl – this is your seasoned crème fraîche

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Once caramelised, add half of your vegetable stock (you'll use the rest later!) to the pan, increase the heat to medium-high and cook until the stock has completely absorbed

Add the remaining ground smoked paprika and stir well

Add the drained pasta and the remaining vegetable stock to the pan, then cook until reduced and thickened

Once thickened, add the seasoned crème fraîche and stir to combine – this is your creamy mushroom stroganoff

Tip: Add a splash of the reserved starchy pasta water if the sauce is looking a little dry