Creamy Vegan Mushroom Stroganoff

👉Ingredients:

◾️1 lb egg-free pasta (fusilli or fettuccine)

◾️2 tbsp olive oil

◾️1 yellow onion (finely chopped)

◾️4 cloves garlic (minced)

◾️16 oz cremini or button mushrooms (sliced)

◾️2 tsp smoked paprika

◾️1 tbsp soy sauce or tamari

◾️1 tbsp Dijon mustard

◾️1 cup vegetable broth

◾️1 ½ cups unsweetened cashew cream or oat cream

◾️1 tbsp cornstarch (optional, for thickening)

◾️Salt & black pepper to taste

◾️Fresh parsley (for garnish)

👉Instructions:

↪️1. Cook pasta according to package instructions. Drain and set aside.

↪️2. In a large skillet over medium heat, heat the olive oil.

↪️3. Add chopped onion and sauté for 3–4 minutes until translucent.

↪️4. Add garlic and cook for another minute.

↪️5. Stir in the sliced mushrooms. Cook for 8–10 minutes until mushrooms release moisture and begin to brown.

↪️6. Add smoked paprika, soy sauce, and Dijon mustard. Stir to coat the mushrooms evenly.

↪️7. Pour in vegetable broth and bring to a simmer for 5 minutes.

↪️8. Add the cashew cream and stir well. If you'd like it thicker, dissolve cornstarch in 2 tbsp water and stir it in.

↪️9. Let the sauce simmer gently for 3–5 more minutes, stirring occasionally until it thickens.

↪️10. Add cooked pasta into the sauce and toss until fully coated.

↪️11. Season with salt and black pepper to taste.

↪️12. Garnish with chopped parsley before serving.