Name: Vegan Mushroom Stroganoff
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 pound dried short pasta, like rotini or farfalle -; 3 tablespoons olive oil -; 1 small white onion, diced -; 3 cloves garlic, minced -; 1 pound baby bella mushrooms, stems trimmed and sliced -; 2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish -; 1 teaspoon chopped fresh sage, plus more for garnish -; 3 tablespoons all-purpose flour -; 1/3 cup dry white wine, like Sauvignon Blanc -; 1 cup low-sodium vegetable stock -; 2 tablespoons vegan Worcestershire sauce -; 1/2 cup full-fat coconut milk -; 1/2 teaspoon salt, plus more for salting pasta water -; 1/4 teaspoon freshly ground black pepper, plus more to taste -

Ingredients for - Vegan Mushroom Stroganoff

1. 1 pound dried short pasta, like rotini or farfalle

2. 3 tablespoons olive oil

3. 1 small white onion, diced

4. 3 cloves garlic, minced

5. 1 pound baby bella mushrooms, stems trimmed and sliced

6. 2 teaspoons fresh thyme leaves (about 2 sprigs), plus more for garnish

7. 1 teaspoon chopped fresh sage, plus more for garnish

8. 3 tablespoons all-purpose flour

9. 1/3 cup dry white wine, like Sauvignon Blanc

10. 1 cup low-sodium vegetable stock

11. 2 tablespoons vegan Worcestershire sauce

12. 1/2 cup full-fat coconut milk

13. 1/2 teaspoon salt, plus more for salting pasta water

14. 1/4 teaspoon freshly ground black pepper, plus more to taste

How to cook deliciously - Vegan Mushroom Stroganoff

1 . Stage

Cook the pasta: Fill a large pot with water and a generous amount of salt. Bring it to a boil over high heat. Add the pasta and cook according to package instructions. Drain the pasta into a colander set in the sink. Set it aside.

2 . Stage

Cook the vegetables: Set a large skillet over medium heat. Add the olive oil and onions, and sauté for 5 to 7 minutes until the onions are translucent. Add the garlic and mushrooms, and sauté for 5 to 8 minutes, until the mushrooms are browned and tender. Stir in the thyme and sage, and cook for an additional minute until fragrant.

3 . Stage

Add the flour, wine, broth, and Worcestershire sauce: Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly with a rubber spatula to incorporate. Then pour in the white wine, vegetable stock, and Worcestershire sauce, and stir to combine. Bring the mixture to a simmer for 5 minutes.

4 . Stage

Stir in the coconut milk: Pour the coconut milk into the sauce and stir until just combined. Season with salt and black pepper. Taste and adjust seasoning with more salt and black pepper if needed.

5 . Stage

Serve: Stir the pasta into the sauce, divide among serving plates, and garnish with more thyme and sage if you’d like.