I quite often have meatloaf leftovers and rather than freezing we love this pasta dish based on the idea of a stroganoff.
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Ingredients
- 300 g tagliatelle or fettuccini
- 300 g mushrooms sliced
- 1 onion finely sliced
- 2 cloves garlic finely minced
- 1 tbsp dried oregano
- 1 tbsp tomato puree
- ½ tsp paprika
- 100 ml wine (red or white)
- 100 ml chicken stock
- 1 tbsp Dijon mustard
- 150 g creme fraiche
- 2-3 slices leftover meatloaf
- parsley to finish finely chopped
Instructions
- Cook the pasta to the pack instructions, save some cooking water, drain and set aside.
- Cook the mushrooms in a pan over a high heat. Allow to colour and release their water. Remove the mushrooms to a bowl, lower the heat under the pan, add a splash of vegetable oil and sauté the onions until soft adding the garlic for the last few minutes along with the oregano, paprika, tomato purée and season.
- Turn the heat up to high, add the wine scrapping any bits stuck to the bottom of the pan. Reduce by half, add the stock and reduce again by half. Mix the mustard into the sour cream then stir the cream into the pan. crumble the leftover meatloaf into the sauce.
- Lastly stir in the pasta adding a splash of pasta water if needed, sprinkle with parsley and serve.
Tried this recipe?Let us know how it was!