In this recipe:

 

Penne (6 Pack)

$22.39 USD
ViEW PRODUCT

Mushroom Stroganoff Penne

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.

Mushroom Stroganoff Penne

  • Prep Time:  20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Course: Main Course
  • Cuisine: Russian
  • Servings:  4

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

Instructions:

  1. In a large pan warm the avocado oil over medium heat
  2. Add the onions and ¼ tsp of salt to the pan 
  3. Stirring occasionally, cook until the onions begin to brown, 5-6 minutes
  4. Add the fresh mushrooms, stir to combine and cook for another 4-5 minutes or until the mushrooms soften and brown
  5. Stir in the minced garlic and cook for an 1-2 minutes
  6. Spoon the Dijon mustard and gluten-free flour into the mushroom mixture and stir well
  7. Pour the vegetable broth, sherry and Worcestershire sauce into the pan and stir to combine
  8.  Increase the heat under the pan to high until it reaches a boil
  9. Once boiling, decrease the temperate to a simmer and cook the sauce for 5-6 minutes, stirring often
  10. Add the vegan cream cheese, stirring it in until it is melted
  11. 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)
  12. Dain the pasta and rinse with warm water
  13. Transfer the pasta to the sauce pan and toss the mixture gently to avoid breaking the noodles
  14. Add salt to taste and ground black pepper
  15. Plate each helping of the pasta and top with parsley and chopped green onion to taste
  16. 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