This creamy and delicious 30-Minute Spinach and Mushroom Stroganoff recipe boasts healthful mushrooms, spinach, garlic, and onions and comes together on a bed of pasta on any busy night! | foodbusvegan.com
5 from 2 votes
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30-Minute Vegan Spinach and Mushroom Stroganoff

This creamy and delicious stroganoff recipe boasts healthful mushrooms, spinach, garlic, and onions and comes together on a bed of pasta on any busy night! 

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Arkaidy

Ingredients

  • 1 lb. pasta any type
  • 8 oz. baby portabella mushroom sliced
  • 1 small yellow onion small diced
  • 2 c. fresh spinach packed, chopped
  • 3 cloves fresh garlic minced
  • 1 c. vegetable broth
  • 2 tbsp. vegan cream cheese
  • 2 tbsp. olive oil
  • 1.5 tbsp. soy sauce
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1.5 tsp. cornstarch
  • 1 tsp. nutritional yeast for garnish optional

Instructions

  1. First, get your salted pasta water boiling and ready to go.

  2. In a separate sauce pan over medium heat, combine 2 tbsp. of olive oil with your diced onion, salt, and pepper. Cook for about 3 minutes.

  3. Add in your minced garlic, garlic powder, and paprika. Stir and cook for 3 more minutes.

  4. Stir in your mushrooms and pour in the vegetable broth. Somewhere along this point you can drop your pasta into your boiling water.

  5. Add soy sauce and cornstarch to your mushroom mixture and simmer about 3-5 minutes, until the sauce begins to thicken.

  6. Stir in your cream cheese. Pasta ready to drain yet? When it's ready, drain your pasta and put it in a nice big serving dish.

  7. Add fresh spinach to your sauce right before serving. Pour the sauce over your pasta.

  8. Garnish with more freshly chopped spinach and nutritional yeast, if you'd like. 

  9. Enjoy!