From Kim: This creamy mushroom dish is loaded with the flavors of traditional stroganoff. One pot is all you need to cook this meal, making cleanup easy. Any kind of mushrooms work well in this recipe, so experiment with different types to find out what you like best. Wild mushrooms are our favorite.
Prep Time: 20 minutes | Cook Time: 20 minutes | Serves: 6
1 onion, diced
¼ cup dry white wine (optional)
4–6 garlic cloves, minced
2 cups low-sodium vegetable broth
2 cups unsweetened plant-based milk
2 tablespoons Dijon mustard
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon vegan Worcestershire sauce
1 tablespoon paprika
1 teaspoon onion powder
½ teaspoon sea salt or to taste
¼ teaspoon black pepper
1 pound mushrooms (any type), sliced
1 (6-ounce) can pitted black olives, drained and sliced
12 ounces whole-grain rotini or other pasta (gluten-free if necessary)
5 ounces spinach
¼ teaspoon red pepper flakes
1. In a large pot, sauté the onion in the wine or a small amount of water over high heat until translucent. Add the garlic and turn off the heat.
2. Add the broth, milk, mustard, cornstarch, nutritional yeast, tamari or soy sauce, Worcestershire sauce, paprika, onion powder, salt, and pepper and whisk until thoroughly combined.
3. Add the mushrooms, olives, and pasta and bring to a boil, then reduce to a simmer and cover the pot. Cook for 15 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
4. Add the spinach and stir until fully wilted and incorporated into the pasta. Top with the red pepper flakes and serve.
Tips & Hints: Try adding extra veggies, such as peas, sun-dried tomatoes, and roasted red peppers.
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