Low Fat Vegan Stroganoff Pasta with Mushrooms (Vegan, Gluten-Free)
A low-fat vegan stroganoff recipe, which can be made gluten-free. You wouldn't guess that this creamy, rich, mushroom stroganoff pasta gets its creaminess from a raw zucchini! This healthy vegetarian twist on the classic "beef" stroganoff is sure to please anyone.
Ingredients
- 10 oz. gluten free pasta of choice about half a box
- 1 lb. mixed mushrooms
- 2 tablespoon olive oil
- 2 cloves garlic minced
- ½ onion diced
- 1 teaspoon thyme
- 2 teaspoon mushroom umami spice replace with 1 tablespoon tamari if unavailable
- 1 tablespoon tamari or soy sauce
- ½ teaspoon black pepper
- Fresh parsley chopped
Cream
- 1 small or medium raw zucchini peeled
- 2 cups almond milk
- 2 tablespoon cornstarch
- 3 tablespoon nutritional yeast
- ½ teaspoon salt
Instructions
- Cook pasta according to package directions. Meanwhile, prepare the cream. Place the raw, peeled zucchini along with the other ingredients for the cream in a high speed blender, and blend until smooth.
- Slice and wash mushrooms. Sauté mushrooms and onion in olive oil in a saucepan over medium-high heat, until the mushrooms are browned and the onions are translucent, about 3-5 mins. Then, add garlic, thyme, mushroom umami spice, tamari, and pepper. Sauté until garlic and spices are fragrant, about 3 more mins.
- Add cream to the saucepan with the mushrooms and cook over medium heat until flavors are thoroughly infused, about 5 mins, stirring constantly. If it gets too thick, you can add water or more almond milk 2 tablespoon at a time, until it is at the consistency of your liking.
- Taste sauce and add more salt or tamari if needed.
- Serve vegan mushroom stroganoff over cooked and drained pasta. Top with fresh parsley. Enjoy!
Nutrition
Serving: 1servingCalories: 354kcalCarbohydrates: 53gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 1035mgFiber: 12gSugar: 10g
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