One-pot mushroom Stroganoff pasta (vegan and gluten-free)

Are you busy?! Aren’t we all! If you are looking for a fast but tasty dish, ready in less than 30 minutes, this pasta is for you

One-pot mushroom Stroganoff pasta (vegan and gluten-free)

  • Servings: 2-3 serves
  • Difficulty: easy
  • Print

Fast and tasty dish, ready in one pot! This mushroom stroganoff pasta will become a staple mid-week dinner!

Ingredients

  • 2 cups uncooked gluten-free pasta
  • 3 cups brown cup mushrooms, quartered
  • 1 small brown onion, chopped
  • 2 cups of vegan beef stock or vegetable stock
  • 1 tablespoon of nutritional yeast
  • 1/3 cup cashew cream or vegan cream*
  • 1/2 teaspoon paprika powder
  • 1 tablespoon of tomato paste
  • 1/4 teaspoon of dijon mustard
  • 1 tablespoon of chopped parley (more to dress, optional)

Directions

  1. In a large saucepan, cook the onion on medium heat until sweaty and translucent. Add the mushrooms, pasta, yeast, stock, paprika, tomato paste and mustard. ( = add all ingredients except the parley and the cream). The pasta and mushroom should be just covered by the water. The mushrooms will give some water as they cook too. Bring to the boil and reduce heat to low / medium.
  2. Cook, uncovered until pasta is just undercooked. (check the pasta paquet for how long it will take to cook Al Dente and remove a minute). Stir regularly to check that the pasta is not attaching / burning at the bottom of the pan. If this happens, add a little bit of water. The pasta should still be firm.
  3. Add the cream and the parsley and combine delicately. Heat the pasta through on low heat until cooked Al Dente. (
  4. Serve with fresh parley on top!
  5. Enjoy! 🙂

    *I make cashew cream by mixing in a high speed blender the same quantity of soaked cashews and water. For example for 1/3 cup cashew cream, blend 1/3 cup cashews with 1/3 cup water
  • If you want to freeze this dish, and in particular if you use gluten-free pasta, undercook the pasta slightly. It will prevent the pasta from becoming too mushy when reheated.


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