Ingredients

• Ingredients Units USM Scale 1x2x3x 4 – 5 tablespoons vegan butter (I recommend Miyoko’s) 1 small yellow onion (or large shallot), finely diced 3 cloves garlic, minced 1 – 2 lbs. mushrooms (pref. cremini), ends trimmed and sliced 2 tablespoons flour 3/4 cup dry white wine 1 1/4 cup low-sodium vegetable broth 1/2 – 3/4 cup vegan sour cream 2 tablespoons chopped parsley, plus more to serve salt + pepper, to taste 12 – 16 oz. pasta (use your favorite – straight, small and/or curvy)

Preparation

• Instructions Pasta: Cook the noodles according to package directions until al dente. Drain, reserving 1/2 cup of pasta water. Stroganoff: Heat the butter in a medium pot over medium-high heat, add onion and saute until golden, about 5 minutes. Add the garlic and mushrooms, cook another 5 minutes, or until mushrooms begin to sweat down a bit. Add the flour, stirring to fully incorporate so there are no white streaks, cook for 1 minute. Stir in the wine and broth, bring to a gentle boil, reduce heat to medium, cook another 5 minutes or until the sauce has slightly thickened. Stir in the sour cream and parsley. Season with salt and pepper to taste. Assemble: Add the pasta to the mushroom sauce, toss to combine. Add in a little pasta water as needed to loosen the sauce. Alternatively, add pasta to individual bowls and spoon the creamy sauce overtop. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. Freeze for up to 2 – 3 months. Let thaw before reheating.