Mushroom stroganoff with spinach and peas

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

Make It Ahead

Mushroom stroganoff with spinach and peas

Vegetarian, Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 500 Calories/Serving

30 – 40 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 or 2 shallots
  • ½ pound cremini mushrooms
  • 1 or 2 cloves peeled fresh garlic
  • 1 or 2 sprigs fresh thyme
  • 1 cup almond milk
  • 1 tablespoon almond meal
  • 1 teaspoon porcini powder
  • 1 cup vegetable broth
  • 7 ounces fresh gluten-free rigatoni
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2½ ounces baby spinach
  • 1 cup peas

Chef's Tip

To keep the drained noodles from sticking together while cooking the stroganoff, toss them with 1 to 2 teaspoons oil.

Make It Ahead
The stroganoff (Steps 1 and 2) can be prepared up to 1 day ahead, but don’t boil the water or chop the parsley. Let the stroganoff cool, then cover and refrigerate overnight. The next day, gently rewarm the stroganoff while you cook the rigatoni.

Nutrition per serving

Calories: 500, Protein: 15g (30% DV), Fiber: 10g (40% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 300mg (13% DV), Carbohydrates: 86g (29% DV), Total Sugars: 11g, Added Sugars: (almond milk contains trace amounts of sugar): Trace (0% DV).
Contains: Eggs, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.


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

Wash produce before use


Heat the pasta water; prep the stroganoff

Bring a medium sauce pot of generously salted water to a boil. Meanwhile:
  • Peel and coarsely chop enough shallots to measure ¼ cup.
  • Trim the stem ends from the mushrooms; thinly slice the mushrooms.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the thyme leaves from the stems.
  • Measure out ½ cup almond milk; save the rest for another use.


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 shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the mushrooms, garlic, and thyme, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 3 to 4 minutes.
Add the almond meal and porcini powder and toss to coat the vegetables, then stir in the vegetable broth and ½ cup almond milk. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes.
While the sauce simmers, cook the pasta.


Cook the rigatoni

To the pot of boiling water, add the rigatoni a few noodles at a time and cook, stirring occasionally, until just tender, 5 to 6 minutes. Drain and set aside.
While the rigatoni cooks, prepare the parsley.


Prep the parsley; finish the stroganoff

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Stir the rigatoni into the sauce and cook until heated through, 1 to 2 minutes. 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.



Transfer the stroganoff to individual bowls. Drizzle with 1 to 2 teaspoons oil, garnish with the parsley, and serve.

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