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!
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
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First, get your salted pasta water boiling and ready to go.
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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.
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Add in your minced garlic, garlic powder, and paprika. Stir and cook for 3 more minutes.
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Stir in your mushrooms and pour in the vegetable broth. Somewhere along this point you can drop your pasta into your boiling water.
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Add soy sauce and cornstarch to your mushroom mixture and simmer about 3-5 minutes, until the sauce begins to thicken.
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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.
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Add fresh spinach to your sauce right before serving. Pour the sauce over your pasta.
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Garnish with more freshly chopped spinach and nutritional yeast, if you'd like.
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Enjoy!