As Federico Fellini once said, Life is a combination of magic and pasta. We couldn't agree more! After all, there is a little bit of magic in every bite of freshly made warm and cheesy pasta. A magical bite that transports you to the alleys of Venice and Rome, enjoying a safely guarded pasta recipe that's been passed down generations. And while Venice is painfully unattainable for us in these uncertain times, the kitchen is just a few steps away.
New recipes are a great delight to discover and an even greater delight to share with our readers. This recipe is our version of a vegan stroganoff, replacing classic stroganoff ingredients, such as beef and sour cream, with vegan ingredients – mushrooms, carrots, coconut yogurt, and more.
In fact, pasta + mushrooms have always been a favorite combination of mine, so this recipe rarely lasts more than half a day in our household! But the recipe also works great for a lunch idea and can be stored for 2-3 days in an airtight container in the fridge.
As for time, isn't it always a trump card when you don't need to slave in the kitchen all day, but the meal is absolutely mouthwatering? The total time needed for this recipe is just 30 minutes, including prep and cook time. So, let's get cooking, and I promise your taste buds will be thanking you later!
Serves 4 portions
Garlic (4 cloves)
Carrots (2 medium sized)
Portobello mushrooms/button mushrooms (500g)
Rice flour (3 tbsp)
Vegetable stock (2.5 cups or 600 ml)
Nutritional yeast (5 tbsp)
Low sugar coconut yogurt (6 tbsp)
Salt (to taste)
Pepper (to taste)
On medium heat sauté finely chopped onion, garlic, and chili.
Add chopped carrots and tomatoes followed by mushroom. Stir and cook until softened.
Then add rice flour and mix for 1-2 minutes before gradually adding the vegetable stock. Keep stirring until the sauce starts to simmer. Simmer for 5-9 minutes, at this point the sauce should start to thicken.
Meanwhile, cook pasta according to package instructions.
After the pasta sauce shows signs of thickening, add nutritional yeast followed by coconut yogurt. Stir to combine.
Season the sauce according to preference.
Add the cooked pasta with the sauce and toss together. Serve as it is or garnish with basil and crushed nuts. Bon apetit!