Mushrooms paprikash

4 of 5-a-day fibre folate low calorie recipes mushroom pasta pasta sauce vitamin c

N/A

Source

Ingredients

½ tsp caraway seed

1 tbsp olive oil

1 onion , halved and sliced

300g cup mushroom , quartered

1 large green pepper , deseeded and cut into chunks

2 tsp sweet smoked paprika

400g can chopped tomato

1 vegetable stock cube (or gluten-free alternative)

4 tbsp soured cream

chopped parsley (optional)

pasta , microwave jacket potato or crusty garlic bread, to serve

Method

Heat a large sauté pan or wok, add the caraway seeds and lightly toast over the heat for a few seconds. Add the oil, then tip in the onion, mushrooms and pepper, and season well (salt will help draw the moisture from the mushrooms). Cook, stirring frequently, for about 6-8 mins until the vegetables are softened and the onion is starting to turn golden.

Stir the paprika into the vegetables, tip in the tomatoes, stock and half a can of water, and leave to cook for 5 mins. Top portions with the soured cream and parsley, if using, and serve with pasta, jacket potatoes, or garlic bread.