Creamy mushroom Stroganoff linguine
This is so incredibly tasty and a total crowd pleaser – we adore this recipe! We use a lot of the traditional ingredients in a stroganoff sauce to build lots of flavour in our vegan take, like white wine, onions ,coconut cream and mustard.
- 300 g Mushrooms – Chestnut
- 1 large Red onion – approx 150g
- 3 cloves Garlic
- 60 ml White wine
- 1 tbsp Tamari
- 10 g all purpose Flour or cornstarch – 2 tbsp
- 1 tsp fresh chopped thyme or ½ tsp dried thyme
- Small bunch flat leaf parsley
- ½ tsp Paprika
- 1 x 400g tin Coconut milk – top layer
- 1 tsp mild Mustard
- 200 ml Veg stock
- 1 tbsp Nutritional yeast
- 250 g Pasta of choice – we like to use linguine
Peel and slice the onions into half moons, slice the mushrooms thinly, peel and finely chop the garlic, pick and chop thyme, pick and chop the parsley
Cook the mushrooms and onions in 1 tbsp oil in a large pan on high heat, 5 – 7 minutes until onions are soft and mushrooms are reduced and nicely browned, reduce heat to medium, add garlic and thyme and ½ tsp of salt, stir and cook for 1-2 minutes.
Increase heat, Add white wine and allow to evaporate and the alcohol to cook off, around 2-3 minutes.
In a large pot of salted water cook the pasta, according to instructions
Mix the stock and tamari, add the flour or cornstarch to the stock and whisk smooth. Add to the pan, bring to a simmer, cook for 2-3 minutes stirring until the sauce thickens. Add the coconut milk cream, paprika, nutritional yeast and mustard. Continue to simmer to thicken the sauce.
Drain the pasta and add to the pan, coating well in the sauce and mushrooms. Add a generous amount of parsley and freshly ground pepper to taste. Taste and adjust the seasoning to your liking
Divide into bowls and serve with crunchy garlic bread and your favourite salad.
Calories: 501kcalCarbohydrates: 61gProtein: 14gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 236mgPotassium: 727mgFiber: 4gSugar: 6gVitamin A: 152IUVitamin C: 7mgCalcium: 51mgIron: 5mg
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