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Creamy Mushroom Stroganoff Linguine

This is comfort food at its finest—easy to make, delicious, and a recipe you’ll return to time and time again!

Takes 25 minutes

Serves 4

Ingredients
 

Main Dish:

  • 500 g dry linguine or spaghetti
  • 700 g mushrooms roughly chopped
  • 200 g leeks chopped (use green tops as well)
  • 4-5 tbsp Dijon mustard
  • 2-3 tbsp olive oil divided
  • 1 small red onion peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 100 ml vegetable stock
  • 2 tsp salt
  • 1 tbsp tamari
  • Fresh parsley or herb of choice, for garnish

Cashew Bechamel:

  • 100 g roasted cashews
  • 500 ml oat milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • Juice of ½ lemon

Instructions
 

  • Prepare the Vegetables:
    Roughly chop the mushrooms.
    Chop the leeks into small, bite-sized pieces.
    Peel and finely chop the red onion and garlic.
  • Cook the Mushrooms:
    Heat a non-stick pan over high heat.
    Once hot, add 1 tbsp of oil and half of the chopped mushrooms (cook in batches if needed). Cook for about 5 minutes, stirring regularly, until browned. Remove the mushrooms and set aside.
  • Cook the Leeks, Onion, and Garlic:
    Add 1 tbsp of oil to the same pan, then add the chopped leeks, onion, and garlic. Sauté for 4-5 minutes, stirring regularly, until the onions begin to brown and the leeks start to soften.
    Turn off the heat and add the cooked mushrooms back to the pan.
  • Cook the Pasta:
    Boil a kettle of water and cook the pasta according to the package instructions. Once cooked, drain and rinse the pasta, setting it aside (reserve some of the pasta water).
  • Make the Sauce:
    Add the vegetable stock to the pan with the mushrooms, leeks, and onion mixture, bringing it to a boil. Reduce the heat to a simmer and cook for 3-4 minutes, stirring occasionally.
  • Prepare the Cashew Bechamel:
    In a blender, add all ingredients for the cashew bechamel and blend until smooth.
  • Combine Everything:
    Add the cashew bechamel and drained pasta to the pan with the vegetable mixture. Toss to coat the pasta evenly in the creamy sauce.
    Add most of the browned mushrooms and vegetable mix, reserving a few for garnish. Mix well and add fresh parsley.
  • Serve:
    Plate the pasta, garnishing each serving with reserved mushrooms and a sprinkle of parsley. Enjoy!

Notes

  • Beat the Bloat: Use only the green part of the leeks and omit the garlic for a lighter option.

Nutrition

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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