• 8 oz rotini pasta
• 1 pint mushrooms, sliced
• 1/2 yellow onion, diced
• 1 cup beefless crumbles (optional)
• 1/2 cup white wine
• 1/2 tbsp each thyme and parsley
• 1 tbsp butter (v)
• 2 cups beef broth (v- bouillon cubes in my shop)
• 1/2 cup plant milk
• 1/2 cup sour cream or yogurt (v)
• 1 tsp dijon mustard
• 1 tsp onion powder
• 1 tsp garlic powder
• salt & pepper to taste
1.
In a large pan, set to medium high heat and add the butter. Add in your diced onion, and saute until softened, about 5-7 minutes, stirring frequently. Add the white wine, cooking about 5 more minutes or until it is reduced by half. Add the mushrooms and minced garlic, cooking 3-5 minutes.
2.
If you've opted for a ground protein, add in and saute 5-7 minutes or until cooked through. Turn heat down to low, add broth.
3.
Add all your seasonings (save some parsley for garnish), mustard, milk and cream/yogurt. Continue to simmer on low until sauce has thickened.
4.
In a separate pot, bring water to a boil, salting generously. Cook pasta to package direction.
5.
Top pasta with stroganoff, sprinkle parsley, enjoy!