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 subbing in mince for a quick-cook take that hits different.
Finely chop eschalot. Heat ½ the oil in a large, non-stick 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 to pan with paprika and cook for a further 2 minutes. While mince is cooking, continue with step 3.
Cook pasta in a large 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. Season with salt and pepper. Set aside and keep warm.
Combine stock cube with 150ml boiling water. Add to mince with mustard, tomato paste and sour cream and simmer for 1 minute.
Add spinach to pan and stir 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 remaining parsley to serve.