Ingredients
Method
- Bring a pot of salted water to the boil, add the pasta and cook as per packet instructions. When al dente, drain and rinse. Set aside.
- In a saucepan over medium heat, melt butter and a drizzle of olive oil. Saute the onion and garlic until softened then add the mushrooms and paprika. Cook for 6-7 minutes until the mushrooms are tender.
- In a small bowl, whisk the stock, worcestershire and flour to combine.
- Deglaze the pan with the stock mixture, add the thyme and let it simmer for 5 minutes until the sauce has thickened. Season to taste.
- To finish, take the pan off the heat and stir in the yoghurt. Garnish with parsley and serve over the pasta.
More about this recipe
Nutrition per serving
Calories 377.74kcal/1580.46kj
Total Fat 5.07g
Carbs 72.45g
Sugars 6.34g
Protein 16.89g
Sodium 300.75mg
Fibre 9.12g
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