Ingredients
Method
1.Cook pasta in large saucepan of boiling water until just tender.
2.Meanwhile, heat oil in medium saucepan; cook onion, garlic and paprika, stirring, until onion softens. Add veal; cook, stirring, until veal is browned all over.
3.Add mushrooms to pan; cook, stirring, until mushrooms are tender. Add wine; bring to the boil. Stir in paste, cream and combined stock and cornflour; bring to the boil. Reduce heat; simmer, uncovered, until slightly thickened.
4.Drain pasta and return to pan. Stir in sage, butter and spinach; stir until spinach is just wilted. Serve veal stroganoff over pasta mixture.
