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21 Vegetarian stroganoff casserole
Ingredients
275 g penne pasta
An onion
A clove of garlic
400 gr mushrooms (sliced)
Two peppers
A can of tomato puree
Two teaspoons of smoked paprika powder
100 ml of water
150 ml creme fraiche
Pepper and salt
A teaspoon of cornmeal
50 g of grated cheese
Preparation
Cook the noodles according to the package. Heat the oven 200 degrees. Finely chop the onion and garlic. Heat few oil or butter in a pan and fry the onion and garlic. Dice the peppers and place in the pan. Then add the mushroom slices.
Roast the vegetables until they have shrunk. Add the paprika powder and a good pinch of pepper and salt. Stir in the tomato puree, add water and bring to a boil. Slightly reduce the mixture or mix the cornmeal with a little water and add to the vegetable sauce and cook for a few minutes.
Add the creme fraiche to the vegetable sauce and stir in the pasta in the stroganoff sauce. Place everything inside a large casserole dish and sprinkle with cheese. Put the Stroganoff casserole in the oven for 20 minutes until the cheese has melted well.
