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Mushroom stroganoff with spinach and peas
Dairy-Free, Soy-Free, Vegan, No Added Sugar, <600 Calories
2 Servings, 540 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?
In your bag
- 5 ounces rigatoni
- 1 organic red onion
- 6 ounces organic cremini or other button mushrooms
- Sunbasket “stroganoff base” (almond milk - cashews - nutritional yeast - kosher salt - granulated garlic - onion powder - black pepper)
- Sunbasket porcini-herb blend (porcini powder - granulated garlic - dried thyme)
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 ounces organic baby spinach or other leafy greens
- ½ cup shelled peas
Nutrition per serving
Calories 540, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 80g (29% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains:
Tree Nuts (almond, cashew), 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
Wash produce before use
1
Cook the rigatoni
2
Prep the onion, mushrooms, and parsley
- Peel and coarsely chop enough onion to measure ¼ cup [½ cup].
- Thinly slice the mushrooms.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
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.
In a small bowl, stir or whisk together the “stroganoff base,” ½ cup [1 cup] pasta cooking water, and the porcini-herb blend. Pour the mixture into the pan with the onion and mushrooms and bring to a boil, then reduce to a simmer. Cook, stirring constantly, until the sauce thickens, 1 to 2 minutes.
4
Finish the stroganoff
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, 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.