15 MINUTE MUSHROOM STROGANOFF RECIPE
This 15 minute mushroom pasta dish comes together in no time and is the perfect plant-based alternative to beef stroganoff. It’s also a great way to use up any leftover mushrooms that are close to their best before date.
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 tbsp minced garlic
- 1 package mushrooms, diced
- 1 tsp smoked paprika
- ¼ cup vegetable stock
- 2 tbsp plain cashew yogurt (coconut milk also works)
- Salt & pepper, to taste
- 4 tbsp fresh parsley, chopped
- 1 package pasta, cooked
Cook pasta as directed on packaging, drain, and set aside. Heat the olive oil in a large skillet and add the onion. Cook for a few minutes on medium, then add the garlic and diced mushrooms of choice. Continue cooking until the mushrooms have softened. Sprinkle with smoked paprika, then add the vegetable stock and cashew yogurt. Bring to a gentle simmer, and stir into a creamy sauce. Season with salt and pepper to taste. Serve over cooked pasta with chopped parsley on top.