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

Mushroom stroganoff with spinach and peas

Dairy-Free, Soy-Free, Vegan, <600 Calories

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)
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
  • ½ pound organic cremini or other button mushrooms
  • 1 cup almond milk
  • Sunbasket vegan mushroom stroganoff blend (arrowroot powder - porcini powder - onion powder - granulated garlic)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 ounces organic baby spinach or other leafy greens
  • 1 cup organic peas

Nutrition per serving

Calories 490, Total Fat 12g (15% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 150mg (7% DV), Total Carb. 81g (29% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Tree Nuts (almond), 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

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 onion to measure ¼ cup [½ cup].
  • Thinly slice the mushrooms.
In a small bowl, stir or whisk together the almond milk and mushroom 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 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.
Add the almond milk mixture and reserved pasta cooking water and bring to a boil, then reduce to a simmer. 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 for garnish.
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. Drizzle each with 1 to 2 teaspoons oil, 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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