- Rachel
one-pot Mushroom Stroganoffđ
I have probably made this recipe six times already, it is SO good! When I've tried to make "one-pot" pasta dishes in the past, they have always flopped, but this one is amazing đ...
INGREDIENTS:
1 small yellow onion, sliced and quartered
10 ounces (280 g) cremini mushrooms, cut in half or fourths
4 cups dry rotini pasta
4 cups vegetable broth (I use "Better Than Bouillon")
2 tablespoons nutritional yeast
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup cashew butter*
1 tablespoon lemon juice
1/4 â 1/2 teaspoon kosher salt (optional)
2 tablespoons parsley, chopped
I like to add some "Beyond Meat Plant-Based Ground Beef" that I fry in a separate pan and add in at the end!
INSTRUCTIONS:
SautĂŠ the Onion: add 1/4 cup (60 ml) of water to a large pot over medium heat. Add in the sliced onions and cook until translucent, about 3 to 5 minutes. You can also sautĂŠ the onions in 1 tablespoon of oil instead of water, if you wish.
Cook the Pasta: add in the pasta, mushrooms, beef-flavored broth/veggie broth, nutritional yeast, and black pepper. Bring to a boil over high heat, then reduce the heat to medium-low and let simmer for 10-15 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pan.
Make it Creamy: turn the heat off, then stir in the cashew butter and lemon juice until everything is well incorporated. Taste the pasta and add any additional salt, if necessary.
Serve:Â top with freshly chopped parsley and black pepper, and serve warm. Store any leftovers in an airtight container in the fridge for up to one week.
Original recipe link belowđ
https://frommybowl.com/one-pot-mushroom-stroganoff/
21 views