Comforting Plant-Based Mushroom Stroganoff
Ingredients:
- 12 oz wide pasta noodles (or gluten-free noodles)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 12 oz cremini or button mushrooms, sliced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 tablespoons nutritional yeast
- Fresh parsley for garnish
Directions:
1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until fragrant and softened.
3. Add the mushrooms, paprika, thyme, salt, and pepper. Cook until the mushrooms are tender and their liquid has evaporated.
4. Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute.
5. Gradually pour in the vegetable broth, stirring continuously to prevent lumps.
6. Add the plant-based milk, soy sauce, and nutritional yeast. Simmer for 5 minutes until the sauce thickens.
7. Toss the cooked pasta in the sauce. Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Calories: 350 per serving | Servings: 4