By Aaron Wurm
Cook the whole wheat pasta according to the package instructions. Once done, drain and set aside.
In a blender, combine the soaked cashews and 1 cup of the vegetable stock. Blend until smooth and creamy. Set aside.
Chop the onion and garlic finely. Clean and slice the mixed mushrooms.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are soft and have released their juices, about 5-7 minutes.
Stir in the blended cashew cream, remaining 1 cup of vegetable stock, and Dijon mustard. Mix well and bring to a gentle simmer.
Season the mushroom sauce with salt and black pepper to taste. Let it simmer for a few minutes until it thickens to your desired consistency.
Add the cooked pasta to the skillet and toss to combine with the creamy mushroom sauce.
Finely chop the parsley. Garnish the pasta with parsley before serving.
Serve the Creamy Mushroom Stroganoff warm, with a little extra chopped parsley on top if desired.
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By Aaron Wurm
This Vegetarian Main Course Pasta recipe is ready in 35 minutes and features mixed mushrooms, onion, garlic and other delicious ingredients. Contains 450 calories total.
Cook the whole wheat pasta according to the package instructions. Once done, drain and set aside.
In a blender, combine the soaked cashews and 1 cup of the vegetable stock. Blend until smooth and creamy. Set aside.
Chop the onion and garlic finely. Clean and slice the mixed mushrooms.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are soft and have released their juices, about 5-7 minutes.
Stir in the blended cashew cream, remaining 1 cup of vegetable stock, and Dijon mustard. Mix well and bring to a gentle simmer.
Season the mushroom sauce with salt and black pepper to taste. Let it simmer for a few minutes until it thickens to your desired consistency.
Add the cooked pasta to the skillet and toss to combine with the creamy mushroom sauce.
Finely chop the parsley. Garnish the pasta with parsley before serving.
Serve the Creamy Mushroom Stroganoff warm, with a little extra chopped parsley on top if desired.
Calories per Serving: 450
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