Easy Healthy Vegan Creamy Stroganoff Pasta
This Easy Healthy Vegan Creamy Stroganoff Pasta is the ultimate vegan comfort food! It's so creamy, satisfying, and healthy too! You could never tell it's 100% dairy-free and completely Vegan.
Ingredients
- 6 ounces/170g dried wholewheat pasta or your favorite type of pasta
- 1/2 cup/75g raw cashews soaked 4 to 8 hours in water and drained
- 3/4 cup/ 170ml/6oz vegetable broth divided
- 3 tbsp olive oil divided
- 1 pound/ 450g of cremini mushrooms cleaned and sliced
- 2 cloves of garlic minced
- 1/2 large brown onion chopped
- 2 tbsp soy sauce
- 1 1/2 tsps. of vegan red wine
- 1 tbsp finely chopped rosemary/thyme
- 1 tbsp all-purpose flour or 1 tsp of cornflour for a gluten-free option
- 2 handfuls of peas
- 2 handfuls of spinach optional
- Salt and pepper to taste
Instructions
- Bring a medium pot of water to a boil and add the pasta. Cook the according to package directions, then drain it into a colander. Return the pasta to the pot and toss with a dash of olive oil so that it doesn't stick.
- While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender with some salt and blend until smooth. Set aside.
- Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. Add the onions and garlic. Sauté until soft and translucent, about 5 minutes.
- Add the mushrooms. Cook until they're browned on the bottoms, about 5 minutes.
- Add the red wine, and simmer until the wine is almost completely evaporated.
- Add the thyme/rosemary, salt, soy sauce, corn flour, black pepper and the rest of the stock. Simmer for 1-2 minutes, then add the cooked pasta, peas, spinach if using and the cashew cream. Simmer for 2-3 minutes.
- Remove the pot from the heat. Garnish with some fresh parsley if you like. Serve.
Video
Notes
Store the cooled leftovers in the fridge and consume within 3 days.
Nutrition
Serving: 1servingFiber: 4.1gCalories: 621kcalFat: 14.3gProtein: 11.1gCarbohydrates: 44.5g
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