Mushroom stroganoff with spinach and peas

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

Mushroom stroganoff with spinach and peas

Vegan, Soy-Free, Dairy-Free

2 Servings, 490 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?

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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.
  • 5 ounces rigatoni
  • 1 or 2 organic shallots
  • ½ pound organic cremini or other button mushrooms
  • 1 cup almond milk
  • Sun Basket vegan stroganoff blend (arrowroot powder - porcini powder - onion powder - granulated garlic)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 2½ ounces organic baby spinach or other leafy greens
  • 1 cup organic peas

Chef's Tip

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

Nutrition per serving

Calories: 490, Protein: 18g (36% DV), Fiber: 8g (32% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 1.5g (8% DV), Cholesterol: 0mg (0% DV), Sodium: 180mg (8% DV), Carbohydrates: 76g (25% DV), Total Sugars: 13g, .
Contains: Tree Nuts (almond), Wheat

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.

Instructions

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

Wash produce before use

1

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 heats and the rigatoni cooks, start preparing the stroganoff.

2

Prep the stroganoff ingredients

  • Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
  • Thinly slice the mushrooms.
In a small bowl, stir or whisk together the almond milk and stroganoff blend.

3

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, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 3 to 4 minutes.
Add the almond milk mixture and reserved pasta cooking water and bring to a boil. Reduce to a simmer and cook, stirring constantly, until the sauce thickens, 1 to 2 minutes.

4

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. 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. Drizzle each with 1 to 2 teaspoons oil, garnish with the parsley, and serve.

Kids Can!

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

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