Mushroom Stroganoff

Try this delicious and hearty pasta!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 6 servings

Ingredients

• 24 oz. Baby Bella Mushrooms, sliced

• 1 tbsp. Extra Virgin Olive Oil

• 1 Package (roughly 16-17 oz.) Pasta of Choice, I used Casarecce

• 1 Yellow Onion, diced

• 6 Cloves of Garlic, minced

• 2 cups Vegetable Broth

• 3 ½ tbsp. Tamari

• 3 ½ tbsp. All-Purpose Flour

• 3 tbsp. Nutritional Yeast

• 1 ½ tsp. Paprika

• 1 tsp. Salt

• 1 ½ tsp. Pepper

• 2 cups Unsweetened Almond Milk

• 2 ½ tsp. Dijon Mustard

• 1 cup Pasta Water - reserve from cooking pasta

• Optional: Plant-Based Pattie or Meat Ball

Instructions

1. Slice and dice the mushrooms, onions, and garlic. Set aside.

2. In a large pot on medium heat, add olive oil and saute onions until translucent.

3. Next, add in garlic and mushrooms. Continue to saute until the mushrooms have browned.

4. Once the mushrooms have cooked down, add almond milk, tamari, and vegetable broth. Stir well until combined.

5. Now add in the seasonings - salt, pepper, paprika, nutritional yeast, and dijon mustard. Continue to mix until everything is incorporated. Turn the heat down to medium-low, and bring to a boil.

6. In a separate large pot, cook the pasta according to the package instructions. Once the pasta is done cooking, reserve 1 cup of pasta water before draining.

7. In a small bowl, mix the all-purpose flour with some of the reserved pasta water - enough just to dissolve the flour.

8. Once the mushroom sauce starts to boil, add in the remaining pasta water that you reserved. Mix well. Turn the heat down to a simmer.

9. Next, add in the flour and pasta water mixture while continuously stirring. Continue to stir until the sauce thickens. Remove the pot from the heat.

10. At this point, taste the sauce and add more salt or pepper if desired. When serving, pour the sauce over the pasta, and enjoy immediately! Enjoy!