Lactose-Free Creamy Mushroom Stroganoff

Directions

1. Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions (usually 8–10 minutes) until al dente. Drain and set aside, reserving a small splash of the pasta water.

2. While the pasta is cooking, heat the olive oil and lactose-free butter in a large frying pan over medium heat. Add the onion and cook for 5–7 minutes until soft and golden. Add the garlic and cook for 1 minute more.

3. Stir in the mushrooms and cook for 7–8 minutes until they soften and start to brown.

4. Sprinkle over the flour, mustard, and smoked paprika. Stir and cook for 1 minute.

5. Slowly pour in the lactose-free milk, stirring to prevent lumps. Add the lactose-free cream and bring to a gentle simmer. Let it bubble for 3–4 minutes, until the sauce thickens.

6. Stir in the lemon juice, season with salt and black pepper, and mix in half the parsley. If the sauce is too thick, add a splash of the reserved pasta water.

7. Toss the drained pasta into the pan with the stroganoff sauce. Mix well to coat. Serve immediately, topped with the remaining parsley.