EXPLORE:

Mushroom stroganoff with spinach and peas

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

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, 10 to 12 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water.
While the water heats and the rigatoni cooks, start preparing the stroganoff.

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.

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.

Finish the stroganoff

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.
While the stroganoff finishes cooking, prepare the parsley.

Prep the garnish

Strip the parsley leaves from the stems; coarsely chop the leaves.

Serve

Transfer the stroganoff to individual bowls. Drizzle 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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Great for Entertaining

Mushroom stroganoff with spinach and peas

Vegan, Gluten-Free, Soy-Free, Family-Friendly, Dairy-Free, Diabetes-Friendly

2 Servings, 490 Calories/Serving

25 – 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.

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

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: 16g (32% DV), Fiber: 10g (40% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 170mg (7% DV), Carbohydrates: 77g (26% DV), Total Sugars: 10g, Added Sugars: (almond milk contains trace amounts of added sugar): 0g (0% DV).
Contains: 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.