It’s the dead of winter and warm meals are in order on a chilly night. How about a savory and creamy pasta dish with a veggie twist? You’re going to love my vegan mushroom stroganoff recipe! Stay warm!
- 8 oz uncooked pasta of your choice
- 1 tbsp vegan butter
- 12 oz shitake or portobello mushrooms, thinly sliced
- 1 small onion, finely minced
- 2 cloves garlic, finely minced
- 1 tbsp all purpose flour (gluten free if desired)
- 1 cup vegetable broth
- 1 tsp dijon mustard
- 3/4 tsp smoked paprika
- 4 tbsp vegan sour cream
- Salt and pepper, to taste
- 2 tbsp parsley, finely chopped
Bring a large pot of salted water to a boil and cook pasta al dente or until cooked.
While pasta is cooking, melt butter in a medium skillet over medium heat. Add onions and saute until fragrant and translucent.
Add mushrooms and cook until all water evaporates and mushrooms are slightly browned, about 7 minutes. Stir in garlic and cook for 30 more seconds.
Meanwhile, in a tall cup, combine flour, mustard, smoked paprika, salt and pepper. Add broth and whisk until smooth.
Pour the mixture into the mushrooms and cook until sauce thickens, about 2 minutes. Stir in sour cream.
Transfer cooked pasta to the mushroom sauce, stir well to coat the pasta evenly.
Serve immediately with a sprinkling of parsley and vegan parmesan. Enjoy!
