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Vegan Mushroom Stroganoff
Rini
Quick under 30 minute creamy mushroom stroganoff with pumpkins
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from
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
2
people
Calories
569
kcal
Ingredients
1x
2x
3x
3
cup
button mushrooms
thinly sliced
2
tsp
coconut oil
¼
cup
red onions
finely chopped
2
cloves
garlic
crushed
1
tsp
ginger
crushed, optional
½
cup
tomato sauce
from a can, unsalted
½
cup
pumpkin puree
1
cup
coconut milk
1
tsp
dried oregano
1
tsp
dried parsely
1
tsp
dried basil
optional
3
tsp
sea salt
or regular salt
2
cup
water
1
tsp
freshly ground pepper
2
cup
bow tie pasta
cooked (About 1 cup uncooked)
cilantro for garnish
Instructions
Add the oil to a hot pan and heat for 30 seconds
Add the onions and let them caramelize
Add the garlic and let it brown
In a medium saucepan, add the olive oil and allow it to heat
Add the crushed garlic and ginger
Sautee for 30 more seconds and then add the mushrooms
Cook the mushrooms for about 10 minutes on medium heat until softened, stirring frequently
When the mushrooms have shrunk to half their size, turn up the heat slightly and let the mushrooms crisp a little
Add the tomato sauce, spices, salt and pepper
Mix well and let it cook until most of the tomato sauce is turned into past. The mixture should be almost dry
Add the pumpkin puree, water and coconut milk. Mix well
Feel free to add crushed nuts like pistachio or pecans
Heat for about 5 more minutes and then turn off the heat
Add the bow tie pasta and garnish before serving
Video
Nutrition
Calories:
569
kcal
Carbohydrates:
65
g
Protein:
16
g
Fat:
30
g
Saturated Fat:
25
g
Sodium:
3853
mg
Potassium:
1198
mg
Fiber:
6
g
Sugar:
10
g
Vitamin A:
9800
IU
Vitamin C:
13.4
mg
Calcium:
86
mg
Iron:
7.3
mg
Keyword
How to make vegan stroganoff, vegan pasta recipes
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