Mushroom Stroganoff Penne

Penne

Ingredients

1 Package Chickapea Penne
2 Tbsp table salt, (for boiling pasta)
2 Tbsp avocado oil
4 cloves of garlic, minced
1 yellow onion, chopped
2 cups of fresh mushrooms, sliced*
¼ cup gluten-free 1-1 flour blend
1 ½ cups vegetable broth
¼ cup dry cooking sherry
2 Tbsp vegan Worcestershire sauce
1 Tbsp Dijon mustard
1/3 cup Tofutti cream cheese
½ - 1 tsp salt, to taste
½ tsp ground black pepper, to taste
1/3 cup green onion, chopped
2 Tbsp fresh parsley, minced

Vegan and gluten-free Mushroom Stroganoff with Chickapea Penne Noodles is a step back in time to the comforting home cooking of a traditional Stroganoff. With all of the taste but none of the animal products, this protein packed meal is ready in under an hour. This recipe is incredibly simple to make and both hearty and healthy.

Instructions

In a large pan warm the avocado oil over medium heat
Add the onions and ¼ tsp of salt to the pan
Stirring occasionally, cook until the onions begin to brown, 5-6 minutes
Add the fresh mushrooms, stir to combine and cook for another 4-5 minutes or until the mushrooms soften and brown
Stir in the minced garlic and cook for an 1-2 minutes
Spoon the Dijon mustard and gluten-free flour into the mushroom mixture and stir well
Pour the vegetable broth, sherry and Worcestershire sauce into the pan and stir to combine
Increase the heat under the pan to high until it reaches a boil
Once boiling, decrease the temperate to a simmer and cook the sauce for 5-6 minutes, stirring often
Add the vegan cream cheese, stirring it in until it is melted
Meanwhile, prepare Chickapea Penne to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
Dain the pasta and rinse with warm water
Transfer the pasta to the sauce pan and toss the mixture gently to avoid breaking the noodles
Add salt to taste and ground black pepper
Plate each helping of the pasta and top with parsley and chopped green onion to taste
Enjoy!

Recipe Notes:

*Any mushrooms may be used, but a 50/50 spilt of cremini and button mushrooms were used in this version of the recipe
Bob’s red mill gluten-free 1-1 blend was used
Tofutti vegan cream cheese was used in this recipe
Mushroom Stroganoff Penne is best when served directly from the pan
This dish can be served as a leftover by storing it in the refrigerator and reheating it in a frying pan over medium-low