Creamy Mushroom Pasta

Clean and thinly slice the mushrooms. Cut the green onions into rings.

• 3.5 oz Mushrooms
• 2 Green onions (~ 2.5 oz)

Cook the pasta according to the package instructions.

• 2.8 oz Tagliatelle

Heat the canola oil in a non-stick frying pan over high heat. Fry the meat until browned and set aside.

• 1 tsp Canola oil
• 3.5 oz Beef, chuck, sliced

Turn the heat to medium and fry the green onions and mushrooms for approx. 3-4 minutes until the vegetables are slightly browned.

Mix the starch with cold water.

• 2 tsp Cornstarch
• 2 Tbsp Water

Stir in the vegetable broth, sour cream, and mustard and bring to a boil. Add the starch-water mix and let simmer until creamy.

• 2⁄3 cup Vegetable broth
• 2 Tbsp Sour cream, light
• 1 tsp Yellow mustard

Add the meat into the pan, season with salt and pepper, turn off the heat, add the pasta to the pan and warm with the residual heat.

• Salt
• Black pepper

Enjoy your meal!