Spring onion and mushroom stroganoff

Ready in just 20 mins, this wonderful veggie stroganoff will make an easy midweek meal that the whole family will love.

Serves: 2
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Mid-price


    • 150g fettuccine or tagliatelle pasta
    • 4tsp olive oil
    • 4-6 spring onions, trimmed and finely sliced
    • 2 baby leeks, trimmed and finely sliced
    • Knob of butter
    • 250g mushrooms (a mixture of cup, chestnut and oyster), sliced or chopped
    • Salt and ground black pepper
    • 4tbsp white wine
    • 100ml crème fraîche
    • About 1tbsp chopped fresh parsley


    1. Cook the pasta in a large pan of boiling salted water, according to pack directions.
    1. Meanwhile, heat half the oil in a frying pan, and cook the spring onions and leek for 2 mins. Take out of the pan and set aside in a large bowl.
    1. Turn up the heat and add the rest of the oil, the butter and mushrooms, and fry for 5 mins until browned. Season well and put in the bowl with the spring onions and leek. Drain pasta and add to vegetables.
    1. Spoon the wine into the pan, let it bubble, then add the crème fraîche and just heat it through. Add the parsley.
    1. Divide pasta and vegetables between 2 hot bowls and spoon the sauce over. Serve with a spinach and nut salad, if liked.

Nutritional information per portion

fat 35.0g saturates 10.0g calories 625(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.