Vegan Mushroom Stroganoff

🧂 Ingredients

• 8 oz baby bella or white mushrooms

  sliced
• 1 tsp olive oil
• 2 cloves garlic

  chopped
• ½ yellow onion

  sliced
• 3 tbsp vegan butter
• 1 tbsp vegan worcestershire sauce
• 1 can unsweetened coconut milk
• ½ tsp salt
• pepper to taste
• 4-5 sprigs thyme
• 3 tbsp plain vegan yogurt
• 2 cups baby spinach
• 1 pound farfalle pasta
• red pepper flakes
• 1 tbsp flour

Instructions

• 1 Put on water to boil on the back burner for cooking the pasta. Once it is
  boiling, cook the pasta according to the package, drain and add 1 tbsp vegan
  butter to keep from sticking and reserve until the sauce is ready.
• 2 In a large sauce pan heat the oil on medium. Add the mushrooms and cook for 5
  minutes without stirring much so that they begin to brown. Move them to the side
  and add the garlic and onions plus 2 tbsp vegan butter and cook for 5 minutes
  stirring occasionally.
• 3 Add vegan worcestershire, a sprinkle of salt and pepper and cook for 5 more
  minutes. The mushrooms will be well browned and the onions very fragrant. Add
  the thyme and 1 tbsp flour to make a quick roux. Stir well to combine.
• 4 Then add the coconut milk and bring to a boil.
• 5 Turn down to low and add spinach and stir well. The sauce will be thick and
  creamy. Add the yogurt last and stir well.
• 6 Combine the cooked pasta with the rich sauce. Taste for salt and add if desired.
  Garnish with black and crushed pepper flakes.

Nutrition Info