Creamy Mushroom Stroganoff 😍
Super easy and so good! Usually this would be made with egg noodles but you can substitute with fettuccine, linguine, or any vegan alternative! The recipe is below and on my blog kelsveganeats.com. 😊
8 oz. pasta of choice
1 tbsp plant-based butter
8 oz. cremini mushrooms, chopped
1/2 yellow onion, chopped
2 cloves garlic, minced
1.5 cups oat milk (or non-dairy milk of choice)
1 tbsp nutritional yeast
2 tbsp tapioca starch
1/2 tsp salt (adjust to taste)
1/4 tsp pepper (adjust to taste)
Optional: fresh or dried thyme for garnish
-Cook pasta according to package. Drain and set aside.
-Heat large skillet on medium heat.
-Once pan warm, add butter and allow to melt.
-Add onions, mushrooms, and garlic.
-Sauté for 5-7 minutes or until onions translucent and mushrooms cooked through.
-Add milk and bring to a low boil.
-Once milk begins to boil, turn heat down to low and add nutritional yeast, tapioca starch, and salt/pepper.
-Stir continuously on low heat until sauce thickens.
-Once sauce is at desired thickness, add pasta and stir until completely covered.
-Top with fresh or dried thyme and serve!