Creamy Mushroom Stroganoff With Fresh Tagliatelle

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 soft

While the onion is cooking, boil a kettle

Peel and finely chop (or grate) your garlic

Cut your white cup mushrooms into quarters

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

Once the onion has softened, add the chopped garlic, mushroom quarters, half the 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 fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

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

Reboil a kettle

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

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

Once caramelised, add half of the 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 your remaining ground smoked paprika and stir well

Add the drained tagliatelle 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 with fresh tagliatelle

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