Mushroom stroganoff with spinach and peas
Vegan, Soy-Free, Dairy-Free
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
- 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
To keep the drained noodles from sticking together while cooking the stroganoff, toss them with 1 to 2 teaspoons oil.
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.