vegetarian

Spiced tomato stroganoff with herbed pasta

Creamy tomato yums

325 kcal  happyfacenobackground  happyfacenobackground

 

Flavours: 1 tbsp tomato puree, 1 tsp smoked or normal paprika, pinch of chilli powder (to taste), ½ tbsp dry basil, S/P

Bulk: 50g light soft cheese, 80g frozen peas, 120g chestnut mushrooms, 2 leeks (around 150g), 50g wholewheat spaghetti

Jazzy: try mixed exotic mushrooms

Great with: fresh broccoli*

tomstroganoffprep

Lets cook: Cut the mushrooms and leeks. Mix the soft cheese with 2 tsp water, tomato puree, paprika, S/P and a pinch of chilli powder to taste*. Boil the spaghetti in shallow water with the basil. This should take around 8 minutes*. Meanwhile, stir-fry the leeks on a medium-high heat for 2 minutes. Then add the peas and mushrooms for a further 5 minutes. Turn off the heat, add the sauce and evenly mix for 1 minute to allow the sauce to heat up. Drain the pasta and add all to a plate. Top with some paprika  cutefacenobackground

tomstroganoff1

*Broccoli: I had this meal twice, once with spaghetti and once with broccoli. I have to say, I found the whole dish tasted better with broccoli rather than spaghetti. The broccoli took away some of the saltiness of the sauce and adds earthy flavours. You could even have both spaghetti and broccoli. If you want it with broccoli alone, 160g fresh broccoli (microwaved for 4 minutes) will make the meal 204 kcal instead!

*Chilli powder: I added a sprinkle of chilli and tasted the sauce until there was a slight suggestion of spiciness.

*Spaghetti: I can’t stand soggy-soft pasta, so I cook my pasta with some resistance still left in it. Spaghetti packets may suggest different cooking times so go with what you fancy.

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