We're taking the traditional stroganoff off-script with our weeknight-friendly version that gets tossed with penne pasta. We've ticked the boxes of the original with smoky paprika, earthy mushrooms and a lick of cream, but we're opting for mince for a quick-cook update on the OG.
Finely chop eschalot. Heat ½ the oil in a frypan over medium heat. Add eschalot and cook for 1–2 minutes or until softened.
Add mince and cook, breaking up any lumps with a wooden spoon, for 6 minutes or until browned. Slice mushrooms. Add mushroom to pan with paprika and cook for a further 2 minutes. While mince is cooking, continue with step 3.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain and place in a large bowl with remaining olive oil. Finely chop parsley, add ½ to pasta and stir to combine (reserving the remaining to serve). Season with salt and pepper. Set aside and keep warm.
Place stock cube and 150ml boiling water in a jug and stir to dissolve. Add to mince with mustard, tomato paste and sour cream and simmer for 1 minute.
Add spinach to pan and cook, stirring, for 1–2 minutes or until just wilted. Season to taste with salt and pepper.
Spoon pasta into bowls and top with stroganoff. Sprinkle with reserved parsley to serve.