By W.R.Y Trucking
Boil water in a large pot and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, clean the mushrooms with a damp cloth and slice them thinly.
Peel and finely chop the onion, and mince the garlic cloves.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the pan. Sauté for another 7-8 minutes, until mushrooms are browned and soft.
Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to slightly reduce.
Stir in the coconut milk and soy sauce, mixing well to combine. Allow the sauce to simmer gently for another 5 minutes.
Season the sauce with salt and pepper to taste.
Finally, add the cooked pasta to the pan and toss everything together to coat the pasta in the sauce.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy your vegan mushroom stroganoff!
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This Vegan Main Course Pasta recipe is ready in 35 minutes and features mushrooms, onion, garlic cloves and other delicious ingredients. Contains 450 calories total.
Boil water in a large pot and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, clean the mushrooms with a damp cloth and slice them thinly.
Peel and finely chop the onion, and mince the garlic cloves.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the pan. Sauté for another 7-8 minutes, until mushrooms are browned and soft.
Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes to slightly reduce.
Stir in the coconut milk and soy sauce, mixing well to combine. Allow the sauce to simmer gently for another 5 minutes.
Season the sauce with salt and pepper to taste.
Finally, add the cooked pasta to the pan and toss everything together to coat the pasta in the sauce.
Garnish with freshly chopped parsley before serving. Serve hot and enjoy your vegan mushroom stroganoff!
Calories per Serving: 450
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