Mushroom and Tempeh Stroganoff | Second Nature Guides

Ingredients

• 80g wholewheat tagliatelle
• 1 tbsp extra virgin olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely diced or minced
• 250g brown mushrooms, sliced
• 2 tsp ground smoked paprika
• 1 tsp dried thyme or 8 fresh sprigs, destemmed
• 1 tbsp tahini
• 1 tbsp soy sauce
• 100ml white wine
• 300ml milk alternative
• 200ml vegetable stock
• 2 tbsp cornflour
• 198g tempeh, diced
• 1 x 400g tin brown lentils, rinsed and drained
• 200g spinach
• 1 large handful fresh parsley, roughly chopped