Step 1

Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain.

Step 2

Meanwhile, heat oil in a large, deep frying pan over high heat. Cook sausages, turning, for 5 to 7 minutes or until browned and cooked through. Remove from pan. Thickly slice.

Step 3

Add mushroom to pan. Cook, stirring, for 5 minutes or until tender. Add garlic, flour and paprika. Cook, stirring, for 1 minute or until fragrant. Add paste, mustard, sauce and stock. Stir to combine. Return sausages to pan. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes or until sauce thickens.

Step 4

Meanwhile, cook beans and broccolini in a saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain well.

Step 5

Stir crème fraîche into sausage mixture. Season with pepper. Cook for 1 minute. Add pasta. Toss to combine. Cook for 1 to 2 minutes or until heated through. Sprinkle stroganoff with chives. Serve with beans and broccolini.