Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain.
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.
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.
Meanwhile, cook beans and broccolini in a saucepan of boiling water for 2 to 3 minutes or until bright green and tender. Drain well.
Stir creme fraiche 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.
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Possum; AKA:- Ali El-Aziz Mohamed Gundawiathan
Sent from my imperial66 typewriter using carrier pigeon, message sticks and smoke signals.
That sound great. But like Chief One Feather said bad for the weight.
However, we can mitigate that a little.
Use 95% fat free mince, Have a lot more vegies, so that you don't need as much of the pasta. Could add some carrots to the veges.
The oil could also be minimised although, olive oil is good oil (for the heart) Salt is bad. Minimum stock. Maybe add tomatoes instead of tomato paste.(salt)
If not the teepee, me 
