In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mushroom stroganoff with spinach and peas

Dairy-Free, Soy-Free, Vegan, No Added Sugar, <600 Calories

2 Servings, 530 Calories/Serving

25–40 Minutes

Almond milk lends vegan creaminess to this rich stroganoff, complete with mushrooms, spinach, and peas. Who says healthy can’t be delicious?

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

5 ounces rigatoni
1 organic red onion
6 ounces organic cremini or other button mushrooms
Sunbasket “stroganoff base” (almond milk - cashews - nutritional yeast - kosher salt - granulated garlic - onion powder - black pepper)
Sunbasket porcini-herb blend (porcini powder - granulated garlic - dried thyme)
4 or 5 sprigs organic fresh flat-leaf parsley
3 ounces organic baby spinach or other leafy greens
½ cup shelled peas

Nutrition per serving

Calories 530, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (18% DV), Total Carb. 80g (29% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Tree Nuts (almond, cashew), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 11 to 13 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water.

While the water is heating and the rigatoni is cooking, start preparing the stroganoff.

Prep the onion, mushrooms, and parsley

Peel and coarsely chop enough onion to measure ¼ cup [½ cup].
Thinly slice the mushrooms.
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

Start the stroganoff

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the onion, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 3 to 4 minutes.

In a small bowl, stir or whisk together the “stroganoff base,” ½ cup [1 cup] pasta cooking water, and the porcini-herb blend. Pour the mixture into the pan with the onion and mushrooms and bring to a boil, then reduce to a simmer. Cook, stirring constantly, until the sauce thickens, 1 to 2 minutes.

Finish the stroganoff

To the pan with the sauce, stir in the rigatoni and cook until heated through, 1 to 2 minutes. Working in batches if needed, stir in the spinach and cook until just wilted, about 1 minute. Remove from the heat and stir in the peas; season to taste with salt and pepper.

Serve

Transfer the stroganoff to individual bowls, garnish with the parsley, and serve.

Kids Can!

Measure the onion.
Stir the almond milk and stroganoff blend.
Strip the parsley leaves.
Drizzle the stroganoff with oil.
Garnish with the parsley.

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